Ingredients for 4 people
• 4 cups of cooked rice
• 2 small eggplants, fi nely diced in smaller than ½ inch cubes
• 2 medium onions, fi nely diced
• 2 cans garbanzo beans, rinsed in cold water
• 1 lemon, juiced
• 8 tablespoons olive oil
• 3-4 tablespoons of Harissa paste
• Salt and pepper to taste
• 1 cup diced feta cheese
• Mint leaves for garnish
Mix lemon juice, Harissa paste and 3-4 tablespoons of olive oil. Heat 4 tablespoons of olive oil in a pan. Add the eggplant and roast for 3- 4 minutes on medium heat. Add garbanzo beans and onions.
Roast again for 3-4 minutes. Season with salt and pepper. Add half of the lemon juice-Harissa mixture and let roast for 3-4 more minutes. Just before plating, add the feta cheese. Toss cheese tenderly. Plate with mint leaves on the side. After plating, drizzle the remaining Harissa-lemon juice sauce on each plate.
Harissa is a spicy-hot paste from North Africa. It is made from chili, cayenne pepper, coriander and cumin. Traditionally it is used to marinate meat. It can also be used with yogurt as a dip.
Mint or black tea would be a nice beverage with this meal.
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