A quick, hearty dinner. No cooking required and, better still, very little washing up. Just place it all in the pot, put it in the oven, wait for an hour or so, then serve. That’s really all there is to it (apart from a quick cooking of the aubergine to make is silky soft).
In the unlikely event you have any leftovers, it tastes even better the next day served at room temperature or reheated. be careful when reheating rice and make sure everything is piping hot before eating.
3-4 tablespoons olive oil
1 carrot – sliced
2 tablespoons Harissa paste
1x400g tin of Coconut Milk
2 aubergines – cut lengthways
1 tablespoon light soy sauce
1 cloves garlic – finely chopped
1 small red pepper – diced
1x400g tin chick peas
A small piece of cinnamon stick – about 2-3cm
Start by brushing the aubergine slices with generous amounts of olive oil. They place on a hot griddle, fry or roast in the oven, turning once, until softened. If using a griddle you’ll get attractive charred stripes.
Put the oven on at 180C. Now take a casserole dish with a lid and add the coconut milk, harissa paste, carrots, soy sauce, garlic, peppers, cinnamon and drained chick peas. If you like things a little spicy, add a sliced red chili. Stir well then place the aubergine slices on top and spoon some of the sauce over the top. Pop the lid on and place in the oven for at least an hour.
Serve with steamed rice flavoured with coriander and mint.