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Roasted Eggplant with Harissa-Tahini Sauce
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5 from 11 votes

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
Cook Time35 minutes
Total Time45 minutes
Course: Dinner, Low Carb, Side Dish
Cuisine: African, Mediterranean
Diet: Gluten Free, Vegan
Servings: 4

Equipment

  • Rimmed baking sheet
  • Small mixing bowls

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1eggplant half | Calories: 195kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 510mg | Fiber: 6g | Sugar: 9g