Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet Harissa Eggplant


  • Author: kindrootsfood
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Sweet Harissa Eggplant – roasted eggplant with a sweet and spicy harissa glaze served over a tangy lemon non-dairy yogurt and spinach salad with tons of fresh herbs.


Ingredients

Scale

Roasted Eggplant:

  • 2 eggplant, cut in half lengthwise and cross hatched
  • 4 garlic cloves, peeled and sliced as thin as safely able
  • Olive oil
  • Salt
  • Pepper

Sweet Harissa

  • 1/2 cup mild harissa
  • 2 tablespoons honey or agave nectar
  • 1 teaspoon salt

Lemon “Yogurt”

  • 1 cup non-dairy plain yogurt (I love Culina coconut-based yogurt because it’s so thick and creamy)
  • 1 teaspoon salt
  • 1/2 lemon, juiced

For Serving:

  • 1/2 cup roughly chopped herbs (basil and mint)
  • 7 oz. baby spinach
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Instructions

  1. Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper.
  2. Cut eggplant in half lengthwise and then carefully make criss-cross cuts making sure not to cut all the way through the skin. Place on a prepared baking sheet.
  3. Drizzle the eggplant with olive oil (about 2 tablespoons) and generously sprinkle it with salt and pepper. Place your very thinly sliced garlic into the cuts of the eggplant.
  4. Place into the oven and bake for 20 minutes.
  5. Combine harissa, honey or agave nectar, and salt in a small bowl.
  6. After the eggplant has cooked for 20 minutes, pull out of the oven and brush with honey/agave harissa and place back in the oven for 10 minutes.
  7. Combine non-dairy yogurt, salt, and lemon juice in a bowl.
  8. Combine spinach, herbs, olive oil, and salt in a bowl and toss.
  9. For a pretty presentation, serve the yogurt spread on a plate, topped with spinach herb salad, eggplant, drizzled with leftover honey/agave harissa, and more fresh herbs.
  10. For a more practical presentation, serve eggplant topped with yogurt, drizzled with agave/honey harissa, and topped with fresh herbs served alongside the spinach herb salad.

Notes

  • Serve with grain of choice (couscous, quinoa, farro) or toast.
  • Add a protein to bulk up the dish a bit (crispy chickpeas, white beans, etc.)
  • Prep Time: 10
  • Cook Time: 30
  • Category: Appetizer

Keywords: Sweet Harissa Eggplant, roasted eggplant, eggplant appetizer