World Cuisine

Harissa Aubergines with Goats' Cheese Toasts

cook 10 mins
  • 2–3 tablespoons olive or argan oil
  • 1 aubergine, diced
  • 2 teaspoons harissa paste (see page 70)
  • 1–2 tablespoons water
  • 1 teaspoon sugar
  • 1 tablespoon finely chopped flat leaf parsley
  • salt and pepper
  • creamy or crumbly goats' cheese
  • toasted flatbreads
  • Heat the oil in a heavy-based frying pan, stir in the aubergine and cook for 2–3 minutes until lightly browned. Stir in the harissa and mix well.
  • Add the measurement water and sugar and cook for a further 2–3 minutes. Season and sprinkle with the parsley. Serve with creamy or crumbly goats' cheese on toasted flatbreads.
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