Hot and Sticky Eggplant

Intro

This recipe is divine - from my favourite recipe book of all time called Feasts by Sabrina Ghayour, Sometimes I'll add mushrooms, or re capsicums, or zuchini - and when I can't find rose harissa a Chinese Chilli oil works well too. Its a great condiment on steak, crackers and cheese, toasted sandwhichs etc.

Ingredients

• Vegetable oil
• 2 egg plants - halved lengthways and sliced about 2cm
• 2 heaped tablespoons of rose harissa*
• 4 tablespoons of honey
• Maldon sea salt

Method

Fry the eggplant slices in oil until they are soft and lightly browned. Remove to kitchen paper to soak up excess oil.

Just before being ready to serve, put eggplant back into the frying pan and add rest of the ingredients. Toss through to reheat the egg plant. Adjust the honey, harissa and salt to taste.