1 lemon, peeled
1 red pepper, roasted and peeled
3 serrano chillies
2 cloves garlic
2 tsp (10ml) ground cumin
2 (80g) discs feta
Handful fresh coriander
2 Tbsp (30ml) double cream yoghurt
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)
Cover lemon peel with boiling water and steep for 5 minutes to soften.
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.
Blitz feta, herbs and yoghurt together to create a cream cheese-like consistency.
Heat a liberal amount of olive oil in a deep frying pan.
Gently fry brinjals until lightly brown, about 5-7 minutes.
Add coriander, allspice, harissa paste and ras el hanout and toss to coat.
Once brinjals are tender, adjust seasoning, pile onto a serving plate and top with dollops of whipped feta.