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Middle Eastern eggplant

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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