1. Steam eggplant cubes for 8-10 minutes or until soft. Tip onto a cutting board and mash with a fork. 2. Heat the oil in a heavy-bottom pan and cook the cumin seeds and garlic 1-2 minutes until the seeds become fragrant. Add the tomatoes, sugar, Harissa, and half the parsley. Cook 15-20 minutes over a low heat stirring occasionally until the mixturere resembles a thick sauce. Stir in the lemon juice and mashed eggplant. Stir until combined and heated through. Season with salt & pepper to taste. 3. Let mixture come to room temperature. Garnish with the remaining chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
