Skip to main content

Food & Home

Harissa-Grilled Eggplant


Harissa, a Tunisian blend of chilies, garlic, oil, and spices, lends incredible flavor to anything from chicken to veggies to aioli. Here, we slather it over eggplant before grilling, then serve with a tangy, herby yogurt sauce.

1. Slice the eggplant into 1-inch rounds.

2. Combine the harissa paste, olive oil, and salt and rub the mixtureall over the eggplant slices.

3. Grill over medium-high heat until charred and tender, about 10 minutes.

4. While the eggplant cooks, make the yogurt sauce. Mix together the first 4 ingredients and season with salt to taste.

5. Drizzle the yogurt sauce over the grilled eggplant and garnish with extra chopped cilantro.