8 baby aubergines, halved lengthways or thickly sliced
3 tablespoons olive oil
2–3 garlic cloves, finely chopped
25 g (1 oz) fresh root ginger, peeled and finely chopped
2 teaspoons cumin seeds
1–2 teaspoons harissa paste (see page 70)
4 tablespoons runny honey
juice of 1 lemon
200 ml (7 fl oz) water
salt and pepper
small bunch of coriander, finely chopped, to garnish
flatbread, to serve
Brush the aubergines with some of the oil and cook them under a preheated medium-hot grill or in a griddle pan for 2–3 minutes on each side until lightly browned.
Heat the remaining oil in a heavy-based frying pan, stir in the garlic, ginger and cumin seeds and cook for 2–3 minutes. Add the harissa, honey and lemon juice and pour in the measurement water. Stir well, then heat until bubbling and add the aubergines. Reduce the heat and cook gently for about 10 minutes until they have absorbed the sauce, adding more water if necessary. Season.
Garnish with a little coriander and serve hot or at room temperature with flatbread.