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4–6
Easy
Published 2012
Harissa – the fierce red Moorish paste of chillies, garlic, coriander, caraway, cumin, tomato paste and olive oil – is a favourite ingredient in Languedoc. Usually bought ready-made, it is used in couscous, to flavour green and black olives, with snails, with mussels, in sauces and, here, as a seasoning.
Sprinkle the aubergine slices with salt and place them in a colander to drain for 30 minutes. Rinse, drain and pat dry with kitchen paper. If you can, grill the aubergines over a fire, after brushing the slices with olive oil on both sides. This imparts a lovely, smoky flavour. Otherwise, fry the slices in batches in half the olive oil until well browned, tender and cooked through. Add more oil