Sunday, May 8, 2016


Along with the Moroccan Lamb we cooked for our family Mother's Day feast we decided to make side dishes to suit.  I have actually been wanting eggplant (aubergine) for a while now so it was a perfect time to cook it.

I came across this recipe and just fell in love with the sound of it and could actually taste the flavours while I was reading.... a perfect mix of spices paired with the nuttiness of the eggplant and the sweetness of the tomatoes.
Not only was this dish devoured I have to say I was surprised with how quickly it was made and ready for eating.  The actual techniques were quite basic and easy to execute - I think it took me longer to work out how to pronounce it's name.

(recipe adapted from

Serves: 4
WW SmartPoints Per Serve: 3

1 large (700g) eggplant, cut into 1.5cm-thick slices
cooking spray
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/4 teaspoon harissa
2 tomatoes, peeled, seeded, finely chopped
juice of 1/2 lemon
freshly ground black pepper 

Preheat grill to medium. Spray eggplant with cooking spray and grill for 16 minutes, turning halfway, until soft and golden. Cool slightly, then chop roughly.

Heat oil in a frying pan over medium heat.  Stir garlic, spices and harissa in frying pan 2 minutes or until fragrant.

Add eggplant and tomatoes, and cook for 10 minutes or until thick and well combined. Stir in lemon juice. Season with salt and freshly ground black pepper.

(click here for a printable version of this recipe)

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