This is a delicious and easy side or main flavoured with Chermoula Spice, and Tunisian Harissa
if you want to add some heat.
2 x 450g eggplants
3 tbsp olive oil
1 onion, thinly sliced
6 Roma tomatoes
2 garlic cloves
1 tbsp Spice Fusion Chermoula Spice blend
2 tsp Spice Fusion Tunisian Harissa or to taste
Olive oil for frying
Lemon juice
Flat leaf parsley, chopped
Cut the eggplant into 1 cm slices, sprinkle with salt and layer slices in a colander; leave for
20-30 minutes then rinse under cold running water. Drain, then pat dry with paper towel.
Meanwhile, peel the tomatoes: Cut a cross in the base of each tomato then put into
a bowl of boiling water for 20 seconds. Remove and plunge into a bowl of cold water.
Remove from the water and tomatoes should be easy to peel. Slice lengthways.
Heat oil in frying pan and fry the eggplant in batches, adding more oil if necessary.
Set aside on a plate lined with paper towel.
Using the oil left in the pan, cook the onions until golden brown and caramelised.
Add garlic, Chermoula Spice blend and Tunisian Harissa and cook for 1 minute, stirring.
Add the tomatoes and eggplant and continue to cook until most of the liquid has evaporated.
Just before serving, sprinkle a little lemon juice and chopped parsley over the top.
