- 6 cloves garlic
- ¼ cup olive oil
- 1 T Woolworths harissa spice mix
- 2 x 400 g cans cherry tomatoes
- 8 baby brinjals, halved
- 2 T olive oil
- 1 x 400 g can lentils, drained and rinsed
- ½ cup cream
- parsley, freshly torn, for serving
Preheat the oven to 200°C.
Finely chop 6 cloves garlic and gently fry in ¼ cup olive oil until golden. Add 1 T Woolworths harissa spice mix and cook for 10 seconds, then remove half the oil-and-spice mix from the pan and set aside. Add 2 x 400 g cans cherry tomatoes to the same pan and simmer for 20 minutes, then season to taste.
Meanwhile, fry 8 halved baby brinjals in 2 T olive oil in another pan until chargrilled on both sides. Remove from the pan and place in a baking dish, season and roast for 10 minutes until soft.
Stir 1 x 400 g can drained and rinsed lentils and ½ cup cream into the tomatoes.
Serve with the brinjals and freshly torn parsley.