Middle Eastern eggplant

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.