Special Diet

Aubergine and Harissa Saute

cook 10 mins
  • 4 tablespoons sunflower oil
  • 750 g (1 1/2 lb) baby aubergines, thinly sliced
  • 4 tomatoes, chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon finely chopped coriander leaves
  • 2 tablespoons harissa
  • salt and pepper
  • cooked basmati rice, to serve
  • Heat the oil in a large frying pan and add the aubergines.
  • Fry over a high heat for 2–3 minutes then add the tomatoes, cinnamon, coriander and harissa. Stir-fry for 3–4 minutes or until the aubergines are tender.
  • Season to taste and serve with basmati rice.
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