Spiced Eggplant

 Ingredients

 enough for 2
2 onions, diced
2 eggplant, diced into 2cm (1in) cubes
2 tsp baharat or see below for alternatives *
1-2 tbsp lemon juice
1-2 cups cooked grains or legumes, to serve
1 bunch coriander (cilantro) or parsley to serve
yoghurt to serve

*different spices – Baharat is a Lebanese blend of 7 spices. The best substitute is to use equal parts ground cumin, coriander and smoked paprika. Or just use one of those spices. Or use another spice blend such as garam masala or even curry powder.

Directions

Heat a generous glug of olive oil in a medium saucepan. Add onions and cook covered on a medium heat until the onion is soft and a little brown – about 10 minutes.

Add the eggplant and continue to cook with the lid on, stirring every 5 minutes or so until the eggplant is no longer crunchy.

Add the spice and remove the lid. Keep cooking until the eggplant is soft. Taste and season with salt, pepper and lemon juice.

Toss the herbs in with your grains or legumes and divide them between 2 plates. Top with eggplant and finish with the yoghurt.

 

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