Fried Aubergine and Tomato Salad with Mint and Harissa

Salade frite

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

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.


  • 2-3 aubergines, about 300 g altogether, sliced across diagonally into 5mm slices
  • 225 ml


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