Harissa Eggplant
- Yield: (YIELDS 2 portions)
Description
Who loves middle eastern cuisine? I love the flavours and how well they create vegetables. It’s one of my favourite cuisines to represent in dinner parties. Enjoy this Harissa eggplant with my lentil bread to mop up all that goodness in the sauce.
Ingredients
Scale
3 large Eggplants
1 tbsp Harissa powder
1 Whole lemons juice
1 pinch Pink/sea salt
3 tbsp Extra virgin olive oil
2 tbsp Raw honey
½ cup Tahini
2 tbspn Fresh rosemary
1 tbspn pine nuts
Instructions
- Place eggplant washed and whole onto a smoking hot griddle pan
- Keep turning until all skin is blackened, around 30 minutes
- Whilst its charring make the marinate
- Whisk the harissa, lemon juice, salt, oil and honey in a small bowl
- Pour the tahini onto a large serving plate
- Peel the blackened skin off the eggplant
- Marinate the eggplant in the harissa dressing
- Place on top of the tahini dressed plate
- Garnish with rosemary and pine nuts
Notes
- Fresh parsley or coriander also work well as great dressings for this garnish
- Do not use any oil to char the eggplant on the griddle
- I love this dish served with grains or lentils