3 large (about 1kg) eggplant/aubergines
About 100ml olive oil
For the chermoula
2 tsp ground cumin
2 tsp ground coriander
1½ tsp sweet paprika
Good pinch of saffron strands
2 tsp harissa paste
1 tbsp lemon juice
20g fresh coriander leaves, plus extra to garnish
20g fresh mint leaves
120ml extra-virgin olive oil
Cut the eggplant/aubergines lengthways into 1cm-thick slices. Sprinkle with salt, layer in a colander and set aside to drain for 40 minutes.
Meanwhile, make the chermoula. Put the spices, harissa, lemon juice, herbs and 4 tablespoons of oil into a processor with a pinch of salt.
Blend to a paste and stir in enough of the remaining oil to make a sauce.
Preheat the oven to 110°C/fan90°C/gas 1/4. Pat the eggplant/aubergines dry with kitchen paper. In batches, brush with oil and barbecue over a medium heat for 5-6 minutes each side, until golden.
Keep warm in the oven while you cook the remaining slices.
Place the eggplant/aubergine slices on a serving dish, drizzle with the chermoula and sprinkle with the coriander leaves to garnish.
Recipe from Good Food magazine