Harissa Steamed Eggplant

• total time: 38 minutes

Ingredients

1 large eggplant

1 white onion

2 cloves garlic

1 tsp harissa paste (I used @lamiriharissa)

200g plum tomatoes

3 tbsp roasted red pepper brine

3 sweet pickled red peppers

1 tbsp pomegranate molasses (I used @odysea_ltd)

Salt and pepper

Finish with feta, toasted almonds and chives

Directions

Start by slicing the eggplant in half and steam for 25 mins.

Cook onions in oil for a few minutes, add the garlic cook for a few more mins. Then stir in the harissa paste and the tomatoes and red pepper brine. Let cook for 10 mins until the tomatoes soften.

Once softened add the pomegranate molasses and season. Add to a blender with the red peppers and more brine and blend until smooth.

Once soft, Cut your eggplant into fingers. Sear in some oil in a hot pan then pour over the sauce and serve with feta, almonds and chives.