Recipe

Main course

Eggplant Salad with Harissa

By FDL

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Eggplant Salad with Harissa
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Eggplant salad recipe with an exotic harissa paste and fresh tomatoes.

Ingredients
Ingredients
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  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4
Preparation

Heat 1 cm/1/2" oil in a frying pan (skillet).

Fry the aubergine slices in batches for 3-4 minutes over a medium to high heat until golden brown, topping up the oil between batches as necessary. Drain on kitchen paper and set aside.

Add 1 tablespoon of oil to the pan and fry the harissa paste and chopped tomato for 2 minutes. Add the aubergine slices, stir gently and set aside to cool before serving.

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