Baked harissa eggplant from Fire: A World of Flavour (page 286) by Christine Manfield

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Therese on March 15, 2012

    This is a keeper. Make it fast with premade or bought Ras-El-Hanout and /or Harissa. Very low oil content (often a prob with eggplant recipes). I cut eggplants into chunks and tossed them around on hot BBQ for added smokiness. Leftovers excellent. The sauce would suit mosts meats, tofu etc too.

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