Eggplant Relish with Malouf's Red Harissa
Ingredients:
4 eggplant, peeled and cut into large dice
4 purple onions, 1cm dice
2 cloves garlic, chopped
2 long red chilies, seeded diced
4 tomatoes, seeded, 1cm dice
1tsp cumin, ground
1/2 tsp tumeric,
1tsp black pepper, ground
1 tbp Malouf’s red harissa
2 tsp sugar
Juice of a lemon
Sea salt
Directions:
After salting the eggplant dice place in colander and sit for half hour. Wash and dry thoroughly. Fry till golden brown and tip into a strainer to remove excess oil.
Sauté onions, garlic and chili together with the ground spices for 5 minutes on gentle heat, stirring from time to time, then tip in the diced tomatoes. Cook a further 8 minutes then add the eggplant, lemon, red harissa, sugar and salt to taste. Continue cooking for another 3 minutes, stirring gently. Cool down and refrigerate in air-tight container.
Product used in this recipe
Greg Malouf Red Harissa 260g
