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Eggplant and feta salad with honey & harissa
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Sweet honey and spicy harissa elevate tender eggplant.
Ingredients:
  • 2 rounds Lebanese bread
  • 130g (1/2 cup) Greek Style Yoghurt
  • 2.50 gm paprika
  • 60ml (1/4 cup) olive oil
  • 12 (about 800g) Lebanese eggplant (see note), halved lengthways
  • 3 garlic cloves, thinly sliced
  • 2 tsp harissa
  • 2.50 gm ground cumin
  • 80ml (1/3 cup) lemon juice
  • 22.20 gm tomato paste
  • 14.40 gm honey
  • 2 baby cos lettuce, leaves separated
  • 120g pkt goat’s feta, sliced
  • 125.00 ml fresh mint leaves
Instructions:
  • 1. Preheat a barbecue grill or chargrill on high heat. 2. Grill the bread for 30 seconds on each side, pressing down firmly until lightly charred. 3. Tear the bread into pieces. 4. Mix yoghurt and paprika in a small bowl.
  • 1. Heat oil in a large wok over medium-high heat. 2. Stir-fry the eggplant until golden brown, about 7 minutes. 3. Add garlic and cook until aromatic, about 1 minute. 4. Stir in harissa and cumin, cook until aromatic, about 1 minute. 5. Transfer to a bowl.
  • In a small bowl, combine the lemon juice, tomato paste, and honey and whisk until well blended. Season with salt and pepper. Pour the mixture over the eggplant and toss together until fully coated.
  • Assemble the eggplant mixture, lettuce, feta, bread, and mint on a platter, and accompany with the yogurt mixture for serving.

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