Middle Eastern eggplant

Name: Middle Eastern eggplant
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tbs Raisins; 2 large Eggplant sliced crossways; 2 tsp Olive oil; 2 tsp Lime juice; 1 tsp Ground cumin; 1 tsp Ground turmeric; 0.5 tsp Ground cinnamon; 2 tsp Harissa paste; 0.333 cup(s) Pomegranate (60 g), seeds; 0.333 cup(s) Fresh coriander leaves

Points®

Total Time

15 min

Prep

10 min

Cook

5 min

Serves

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

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.

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Middle Eastern eggplant

Ingredients

Instructions

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