Case in point: this spicy harissa eggplant stew by wellness coach and recipe developer Miriam Hahn. "There is always a pot of stew or soup on the stove simmering at my house during the winter ...

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 ...

Pureeing eggplant opens up a wide world of culinary options. You can always use it for dips like an easy baba ganoush. And when aiming for a smoky harissa eggplant dip, paprika definitely enhances ...

Harissa can be bought ready-made in jars, or you can blend red chillies to create your own hot sauce, making it as deadly or as delicate as you want it to be. Harissa paste will keep in the fridge ...