Eggplant is best barbecued mainly because it tastes so good when it's all smoky and soft but doesn't need all the oil associated with pan frying it. Making a little harissa paste and brushing it ...
If you have any leftover eggplant, keep it to make a sauce for grills. Microwave it until soft, then mash the pulp together with a little garlic, olive oil, salt and pepper.
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