1 kg (3) med-lge eggplants
2 litres vegetable oil
60ml extra virgin olive oil
5 garlic cloves, minced
1 tbsp minced ginger
1 small red chilli, minced
1 tsp cumin seeds, roasted and ground
1 tsp ras el hanout
2 tbsp olive oil
75ml lemon juice
75ml orange juice
3 tbsp CM Harissa
2 tsp sea salt flakes
1 tsp freshly ground black pepper
½ cup shredded coriander leaves
Cut eggplants in half lengthwise then into thick slices across wise.
Deep fry in vegetable oil at 180C until golden, drain on paper towel.
To make the sauce, heat olive oil in wide based frypan over medium heat and gently fry the garlic, ginger, chilli and spices till fragrant, about 1 min.
Add the lemon and orange juices, honey and harissa and simmer for 2 mins
till slightly reduced.
Season with salt and pepper, add the eggplant slices, orange segments and toss to coat with the sauce, simmer gently for 2 mins.
Remove from heat, stir through shredded coriander to serve.