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Harissa-Grilled Eggplant

goop

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.

Serves 4 to 6

2 medium eggplants

¼ cup harissa paste

¼ cup olive oil

1 teaspoon kosher salt

for the yogurt sauce:

¼ cup whole milk yogurt

juice of 1 lime

3 tablespoons finely chopped cilantro leaves

1 small clove garlic, finely minced or grated

salt to taste

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.

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