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Harissa paste

  • 1 lemon, peeled

  • 1 red pepper, roasted and peeled

  • 3 serrano chillies

  • 2 cloves garlic

  • 2 tsp (10ml) ground cumin

  • Salt

  • Handful coriander

Whipped feta

  • 2 (80g) discs feta

  • Handful fresh coriander

  • Handful mint

  • Handful parsley

  • 2 Tbsp (30ml) double cream yoghurt

Spiced brinjals

  • Glug olive oil

  • 8 baby brinjals, halved

  • 2 tsp (10ml) ground coriander

  • ½ tsp (3ml) ground allspice

  • 2 Tbsp (30ml) harissa paste (recipe above)

  • 2 tsp (10ml) ras el hanout (optional)


Harissa paste

  1. Cover lemon peel with boiling water and steep for 5 minutes to soften.

  2. Pop remaining ingredients plus softened lemon peel into a food processor and blitz to a semi-coarse paste. Loosen with olive oil if necessary. Set aside.

Spiced brinjals:

  1. Blitz feta, herbs and yoghurt together to create a cream cheese-like consistency.

  2. Heat a liberal amount of olive oil in a deep frying pan.

  3. Gently fry brinjals until lightly brown, about 5-7 minutes.

  4. Add coriander, allspice, harissa paste and ras el hanout and toss to coat.

  5. Once brinjals are tender, adjust seasoning, pile onto a serving plate and top with dollops of whipped feta.