Peel, seed & finely chop Plum Tomatoes while cutting eggplant into 1.5cm thick slices
Preheat grill to medium. Brush eggplant with 2 tbsp. olive oil and grill for 8 minutes then flip
Grill for another 8 minutes, until soft and golden. Cool slightly, and then chop roughly
Stir remaining olive oil, finely chopped garlic, spices and harissa in a frying pan over medium heat for 2 minutes or until fragrant.
Add eggplant and Tomatoes. Cook for 5 minutes or until thick and well combined.
Stir in lemon juice & season.
Peel, seed & finely chop Plum Tomatoes while cutting eggplant into 1.5cm thick slices
Preheat grill to medium. Brush eggplant with 2 tbsp. olive oil and grill for 8 minutes then flip
Grill for another 8 minutes, until soft and golden. Cool slightly, and then chop roughly
Stir remaining olive oil, finely chopped garlic, spices and harissa in a frying pan over medium heat for 2 minutes or until fragrant.
Add eggplant and Tomatoes. Cook for 5 minutes or until thick and well combined.
Stir in lemon juice & season.