This is a bit of a slow cooker riff on the traditional Tunisian braised fish dish of the same name. But instead, here I’ve cooked down eggplant in a harissa-spiced ragu and added the umami heat of urfa biber (Turkish red pepper flakes; available from specialist grocers), served on top of hummus and finished with some cooling coconut yoghurt and herbs. This one gets better with age, so embrace the leftovers.
Ingredients 18
1 tbsp olive oil
2 cloves garlic, finely sliced
2 eggplants (aubergines), medium, trimmed, quartered lengthways
2 tsp cumin seeds, roughly crushed
1 tsp coriander seeds, roughly crushed
1 bunch coriander (cilantro), roots trimmed, cleaned, chopped
2 ox-heart tomato, chopped
2 tbsp tomato paste, concentrated purée
1 tin chopped tomatoes
1 tbsp rose harissa
1 tsp urfa biber, (turkish red pepper flakes), heaped
1 tbsp brown sugar
To Serve
150 g hummus
125 g coconut yoghurt
2 dill sprigs, fronds picked
chilli flakes, to taste
salt, to taste
black pepper, freshly ground, to taste
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Method 3
Preheat the slow cooker for 15 minutes on high. Set the cooker to the sauté function and add the , , , , and . Sauté until fragrant and the eggplant starts taking on some colour.
Add the chopped , , , , , and . Give it a gentle stir, then close the lid and cook on low for 8 hours.
To serve, smear the onto the base of serving plates. Gently scoop out the and place on top, then finish with the , and chilli flakes. Season with salt and pepper to taste.
