STICKY, SPICY EGG­PLANT WITH TOASTED SESAME SEEDS

Super Food Ideas - - BOOK EXTRACT | FEASTS -

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

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