Middle Eastern eggplant
2 large, sliced crossways
2 tsp, paste
⅓ cup(s), (60 g), seeds
⅓ cup(s), leaves
- Soak raisins in a medium bowl with 100ml warm water for 10 minutes.
- Meanwhile, place eggplant slices in a large bowl and season with salt. Stand for 10 minutes.
- Place raisins, soaking liquid, oil, juice, cumin, turmeric, cinnamon and harissa in a small food processor. Season with pepper and process until smooth. Pour over eggplant and toss to coat well in marinade. Stand for 10 minutes.
- Preheat a chargrill or barbecue over high heat. Cook eggplant, turning halfway through, for 4-5 minutes or until lightly charred and tender. Serve sprinkled with pomegranate seeds and coriander.