Spicy roasted harissa eggplant halves: a fiery delight!
Spicy roasted harissa eggplant halves are smoky, bold, tangy, and bursting with fiery Mediterranean flavor in every luscious bite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 4 medium eggplants, halved lengthwise
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 3 tablespoons harissa paste
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon chili flakes (optional)
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Lemon wedges
- Red pepper flakes
Instructions
- Slice eggplants in half lengthwise and score the flesh lightly. Brush generously with olive oil and season with salt, pepper, smoked paprika, and garlic powder.
- Place eggplants cut-side up on a baking sheet and roast at 400°F (200°C) for 30–35 minutes until beautifully tender and slightly charred around the edges.
- In a bowl, mix harissa paste, tomato paste, garlic, lemon juice, olive oil, honey, cumin, chili flakes, and salt until rich and bold.
- Spoon the harissa mixture generously over the roasted eggplants and return to the oven for 10 more minutes until deeply caramelized and bubbling.
- Top with fresh parsley, mint, extra chili flakes, and serve with lemon wedges for a bright zesty finish.
Notes
- Use maple syrup instead of honey for vegan option.
- Add chickpeas for extra protein.
- Serve with quinoa or salad for a balanced meal.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg