Main Dish

Eggplant & Harissa Sauté

Written by Lucy Whigham. Posted in COOKBOOKS.

Cookbook Image:
Recipes for Living Well

Preparation time: 15 minutes

Cooking time: 10 minutes
Serves: 4
1/4 cup sunflower oil
11/2lb baby eggplants,
thinly sliced

4 tomatoes, chopped
1 teaspoon ground cinnamon
1 teaspoon finely chopped fresh cilantro leaves
2 tablespoons Low-FODMAP Harissa Paste (see below)
salt and freshly ground black pepper
cooked basmati rice, to serve

Heat the oil in a large skillet over high heat and add the eggplant slices. Fry for 2 to 3 minutes, then add the tomatoes, cinnamon, cilantro, and harissa. Stir-fry for 3 to 4 minutes, or until the eggplant slices are tender.
Season to taste and serve with basmati rice.


Low Fodmap Harissa Paste

Ready-made harissa paste contains garlic and is off-limits for those following the low-FODMAP diet. This homemade alternative is delicious and easy to make.

In advance of making the paste, soak 8 to 10 dried red chiles in water for 2 days. To make the paste, dry-fry 2 teaspoons each of cumin and cilantro seeds in a heavy skillet over medium heat for 2 to 3 minutes, until they release a nutty aroma, then grind them to a powder using a mortar and pestle. Drain the chiles, chop off the stems, and squeeze out most of the seeds. Discard the stems and seeds and coarsely chop the chiles. Pound the chiles with 1 to 2 teaspoons of sea salt using a mortar and pestle. Add the ground spices and pound again, then beat in 3 tablespoons of garlic-infused olive oil. Transfer the paste to a sterilized jar and top off with another tablespoon of the oil. Seal securely and store in a cool place or in the refrigerator. Use within 2 months.

Image on next page.
Photo credit: Will Heap

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