Aubergine and Harissa Sauté

Tonight’s dinner was another recipe from Quick Cook Vegetarian (you must buy this book – it’s fantastic and only £4.31 including postage at the time of writing on Amazon. I rave more about it on this blog post).

I wasn’t really sure if it’d be up to much, with it only containing one main ingredient (or two, if you count the tomatoes), but it was totally tasty and definitely one I’ll make again, especially as it was so quick, easy and cheap.


Aubergine and Harissa Sauté (serves 4)

4 tablespoons sunflower oil
750g 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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