HARISSA HONEY EGGPLANT…adulterated from Christine Manfield for Taste.com.au
This is divine with chicken or roast lamb lamb! You need for 4 ladies, 6 girls and 35 models
750 grams eggplant
4 garlic cloves, minced
1 teasp minced ginger
1 teas cumin seeds , roasted and ground
I small red chilli
1 teasp ras el hanout (Ras el hanout is an exotic Moroccan spice blend used for tagines)
2 tabs veg oil for deep frying if you want to.
75 mls lemon juice
75mls orange juice
75 mil honey
3 tabsp Harissa paste
2 oranges peeled and segmented
2 tabs coriander leaves, shredded
salt and pepper to taste
- Climb out of Chanel Artic suit into Dior sleeping bag dress.
- Pour a huge glass of wine. Gulp.
- Chop up eggplant half lengthways and then into thick slices crosswise.
- Chop up the garlic, the ginger and chilli
- Dry roast the cumin seeds and smash them as you think of ex husbands.
- Juice the lemons and the oranges.
- Cut up the oranges into segments
- Find the honey , the harissa and the Ras el Hanout.
- Heat grill plate and brush each eggplant slice with oil and grill for a minute or so on each side. This is more slimming way but you can deep fry the eggplant.
- Remove from grill for alone time aside.
- Heat oil in fry pan and toss in and cook the garlic, ginger and spices till fragrant, about 1 min. Don’t think about those bad scenes in SATC2 in Morocco. Please.
- Now pour in the lemon and oranges juices, the honey and simmer for 2 mins till slightly reduced. Think Gucci sale. Slightly reduced.
- Season with salt and pepper.
- Then throw in the cooked eggplant slices, and orange segments and toss to coat well and simmer over heat for a few minutes.
- Remove from heat, stir through the chic shredded coriander.
- Serve with roast beef, lamb or chicken.
- Divine.
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