Middle Eastern eggplant
3
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Raisins
2 tbs
Eggplant
2 large, sliced crossways
Olive oil
2 tsp
Lime juice
2 tsp
Ground cumin
1 tsp
Ground turmeric
1 tsp
Ground cinnamon
½ tsp
Harissa
2 tsp, paste
Pomegranate
⅓ cup(s), (60 g), seeds
Fresh coriander
⅓ cup(s), leaves
Instructions
1
Soak raisins in a medium bowl with 100ml warm water for 10 minutes.
2
Meanwhile, place eggplant slices in a large bowl and season with salt. Stand for 10 minutes.
3
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.
4
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.
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