STICKY, SPICY EGGPLANT WITH TOASTED SESAME SEEDS
SERVES 6 PREP 15 MINUTES COOK 20 MINUTES
3 large or 4 medium eggplant, halved lengthways Vegetable oil, for shallow-frying 2 heaped tablespoons harissa paste, plus extra as desired ¹⁄³ cup honey, plus extra as desired 2 teaspoons sesame seeds, lightly toasted 1 teaspoon nigella seeds, optional (see note) ½ small bunch fresh coriander, leaves roughly chopped 4 green onions, thinly sliced
1 Cut eggplant into 2.5cm-thick slices. 2 Add enough oil to a large saucepan to reach 1cm up the side of pan. Heat over high heat. Add eggplant, stirring to coat in the hot oil. Eggplant is like a sponge and will immediately absorb the oil but, once cooked through, will release some oil again. Cook, tossing for 10 to 12 minutes, adding more oil as necessary, or until they begin to shrink, soften and take on an even golden brown colour. Using a slotted spoon, transfer to a plate lined with paper towel to drain. Place extra paper towel on top of eggplant to absorb excess oil. 3 Wipe pan clean. Return eggplant to pan over low heat. Add the harissa and honey. Season with a generous amount of salt and pepper. Stir well to coat eggplant. Adjust the levels of honey, harissa and seasoning as desired. Serve sprinkled with sesame seeds, nigella seeds, if using, coriander and green onion. NUTRITION: (per serve) 1068kj; 14.5g fat; 1.5g sat fat; 3.6g protein; 25.1g carbs; 7.3g fibre; 0mg chol; 100mg sodium.
$2.15 PER SERVE 35 3.5 VEGIES PER SERVE