Ingredients
- 2 medium eggplants, cut into 2.5cm cubes, skin on
- 2 tsp sea salt olive oil, for shallow-frying
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 400g can chopped tomatoes
- 3 tbsp red wine vinegar
- 1 tsp clear honey
Method
1. Season the eggplant with salt. Heat olive oil in a saucepan over medium heat (you'll need enough oil for about 1cm depth) and fry eggplant in batches until golden (about 5 minutes), turning regularly. Remove with a slotted spoon. Repeat until all eggplant is cooked. Drain any remaining oil into a heat-proof bowl.
2. Return the pan to medium heat with 1 tbsp of fresh oil, add the garlic, cumin and paprika and stir, then add the tomatoes. Cook for another 8 to 10 minutes, then add the vinegar and honey.
3. Cook for a further 2 minutes or until reduced, then add the cooked eggplant. Stir through, remove the pan from the heat and serve with the lamb.
Recipe: Neil Perry
