Roasted Eggplant with Harissa-Tahini Sauce
Roasted Eggplant with Harissa-Tahini Sauce, herbs, and roasted cashews. Serve this roasted eggplant recipe as a stunning side dish or vegetarian main course.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dinner, Low Carb, Side Dish
Cuisine: African, Mediterranean
Diet: Gluten Free, Vegan
Servings: 4
Rimmed baking sheet
Small mixing bowls
- 2 medium globe eggplants (about 2 lbs.), ends trimmed and halved lengthwise
- 2 Tbsp. extra-virgin olive oil, divided
- 1 Tbsp. lower-sodium soy sauce or tamari
- 2 tsp. mild harissa
- 1 tsp. maple syrup
- Kosher salt
- Roasted cashews or almonds, roughly chopped, and fresh herbs for garnish (I like parsley and mint)
Harissa-Tahini Sauce
- 2 Tbsp. tahini
- 1 Tbsp. fresh lemon juice
- 2 tsp. mild harissa
- 1 tsp. maple syrup
- 1 tsp. minced fresh garlic
- 1/4 tsp. kosher salt
Place a rack in the upper third of oven, and preheat to 400°F. Use a sharp knife to score flesh of eggplant in a crosshatch design. Sprinkle generously with salt, and let sit for 20 minutes. Use a paper towel to blot condensation from eggplant. (Salting the eggplant before roasting draws out excess moisture so the eggplant is less bitter and more tender.)Transfer eggplant to a baking sheet and coat with 1 to 2 Tbsp. olive oil. Bake, flesh side-down, for 20 minutes. In a small bowl, combine 1 Tbsp. olive oil, soy sauce, harissa, and maple syrup; stir with a whisk. Remove eggplant from the oven and increase oven temperature to 450°F.Brush soy sauce mixture over flesh of eggplant, letting it seep into the scores. Turn eggplant back over so it's flesh side-down, and roast for another 15 minutes. Meanwhile, prepare the Harissa-Tahini Sauce by combining tahini, lemon juice, harissa, maple syrup, and garlic in a small bowl. Whisk to combine, and season with salt. Add 1 Tbsp. water to thin out, if needed.
Transfer roasted eggplant to a serving platter, and drizzle Harissa-Tahini Sauce overtop. Garnish with chopped nuts and fresh herbs.
To Make Ahead. Roast your eggplant halves up to 1 day in advance, and store them in an airtight container in the refrigerator. You can also make the Harissa-Tahini Sauce in advance and also store in the refrigerator.
To Store. Place leftover eggplant in an airtight storage container in the refrigerator for up to 4 days. Store your toppings/garnishes separately for best results.
To Reheat. Gently rewarm the eggplant (without sauce/garnishes) on a baking sheet in the oven at 350ºF. Once warm, drizzle sauce overtop, and top with cashews and fresh herbs.
Serving: 1eggplant half | Calories: 195kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 510mg | Fiber: 6g | Sugar: 9g