Braised Baharat Eggplant

PREP TIME

10 minutes

COOK TIME

20 minutes

YIELDS

4

Ingredients

  • 2 tbsp The Spice People’s Lebanese Baharat
  • 3 small eggplants, trimmed and cut into wedges
  • Salt and pepper
  • 1 tbsp white wine vinegar
  • Olive oil
  • 4 cloves garlic, crushed
  • 1/2 tsp cornflour mixed with 1tbsp water
  • Fresh coriander for garnish
  • 1/2 cup chicken or vegetable stock
  • 2 tbsp tomato paste
  • 2 tsp sugar
  • 2 tbsp Worcestershire sauce

Directions

  1. In a bowl, mix together your tomato paste, Baharat spice mix, a generous pinch of salt and pepper, Worcestershire sauce, vinegar, stock, sugar, and garlic.
  2. Place a heavy-based pan on med-high heat with olive oil and when hot, add your eggplant wedges in bathes and sear until golden on all sides.
    Return all the seared wedges to the pan and cover with your sauce mix. Place a lid over the pan, reduce the heat to low, and simmer for 10 minutes.
  3. Stir through the cornflour mixture and simmer for a further minute until the sauce thickens. Remove from the heat and serve with fluffy rice and sprinkle with your fresh coriander and enjoy!
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