Entertaining

Sticky harissa eggplant

Name: Sticky harissa eggplant recipe
Yield: 6
Ingredients: Vegetable oil, to shallow-fry; 1/2 cup (75g) cornflour; 2 large eggplants, cut into wedges lengthways; 1/4 cup (60ml) red wine vinegar; 100g brown sugar; 2 tbs maple syrup; 2 tbs harissa; 1 cup coriander leaves; Toasted slivered almonds, to serve; Sliced long green shallots & lemon cheeks, to serve

Rate now

Jump to recipe

by Phoebe Wood

Sep 04, 2020

This vegetarian eggplant dish is out of this world, thanks to the harissa and maple flavour combo.

Vegetable oil, to shallow-fry
1/2 cup (75g) cornflour
2 large eggplants, cut into wedges lengthways
1/4 cup (60ml) red wine vinegar
100g brown sugar
2 tbs maple syrup
2 tbs harissa
1 cup coriander leaves
Toasted slivered almonds, to serve
Sliced long green shallots & lemon cheeks, to serve

Method

1.

Add enough oil to a large non-stick frypan to come 5mm up the side. Place over high heat and bring oil to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough – it needs to be hot so the eggplant doesn’t absorb too much oil).
2.

Scatter cornflour on a tray. Dredge each cut side of the eggplant in the cornflour, shaking off any excess. Add one-third of the eggplant to the hot oil and cook for 3-4 minutes, turning once, until golden. Transfer to a plate lined with paper towel. Repeat with remaining eggplant.
3.

Carefully spoon out 1 tbs of oil into a clean large non-stick frypan over medium heat. Add the vinegar, sugar, maple syrup and harissa to the pan and stir until sugar has dissolved. Bring to a simmer. Place cooked eggplant in the pan and cook for 8-10 minutes, turning once, or until the sauce is reduced and coats the eggplant. Arrange the eggplant on a serving plate. Top with coriander, almonds, long green shallot and lemon cheeks to serve.