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Lynn's Moroccan Rabbit Aubergine Caviare

 tsp chopped oregano and thyme
1 clv garlic thinly sliced
2 sm chillies deseeded and sliced
4 x rabbit legs
2 x saddles of rabbit halved
2 lrg Aubergines  Eggplant
2 x tomatoes peeled and finely chopped
2 clv garlic crushed and chopped
1 pch ground cumin
1 x juice of 1 lemon
3 tbl chopped parsley
    Dressing
1 x preserved lemon (available from good delis and selected Sainsburys) 100ml olive oil
1/2 tsp crushed coriander seeds
1 clv garlic finely chopped
1/2 tsp harissa paste
1 tbl chopped coriander
1 tbl chopped mint

 Method :
Mix 6 tbsp of olive oil with the oregano thyme garlic and chilli.
Put the rabbit in an earthenware dish and spoon the marinade over. Cover and refrigerate it overnight.
Preheat the oven to 200C/400F/Gas Mark 6. Pierce each aubergine several times with a skewer wrap in foil and bake in the oven for 30 minutes or until soft.
Put the tomatoes in a bowl with the chopped garlic cumin and lemon juice.
Remove the aubergines when they are cooked unwrap and allow to cool until you can handle them.
Remove the flesh chop roughly and add to the bowl with the tomatoes. Add the parsley and season to taste.
For the dressing remove and discard the flesh from the preserved lemon.
Finely chop the skin and combine with the olive oil coriander seeds garlic harissa coriander and mint.
The preserved lemons are already quite salty so check the seasoning carefully.
Barbecue grill roast or fry the rabbit.
Barbecuing is probably the nicest way of doing it although it is impossible to give accurate times.
To roast preheat the oven to 180C/350F/Gas Mark 4. Lightly colour the rabbit pieces in an ovenproof skillet transfer to the oven and roast for 15 to 20 minutes or until cooked.
Keep warm for 10 minutes to allow to rest.
Arrange the aubergine caviare and the rabbit on 4 plates spoon some of the dressing over the top and serve immediately.
Start it the day before as the rabbit needs to be marinated overnight.