Step 1

Peel, seed & finely chop Roma Tomatoes while cutting eggplant into 1.5cm thick slices.

Step 2

Preheat grill to medium. Brush eggplant with 2 tbsp. olive oil and grill for 8 minutes then flip.

Step 3

Grill for another 8 minutes, until soft and golden. Cool slightly, and then chop roughly.

Step 4

Stir remaining olive oil, finely chopped garlic, spices and harissa in a frying pan over medium heat for 2 minutes or until fragrant.

Step 5

Add eggplant and Tomatoes. Cook for 5 minutes or until thick and well combined.

Step 6

Stir in lemon juice & season.