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Roasted Eggplant with Harissa-Tahini Sauce
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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. 
Course Dinner, Low Carb, Side Dish
Cuisine African, Mediterranean
Diet Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 195kcal

Equipment

  • Rimmed baking sheet
  • Small mixing bowls

Ingredients

  • 2 small to medium globe eggplants (about 2 lb.), halved lengthwise
  • 2 Tbsp. olive oil, divided
  • 1 Tbsp. soy sauce
  • 2 tsp. harissa paste (I use Mina brand in mild)
  • 1 tsp. maple syrup
  • Kosher salt
  • Chopped roasted cashews and fresh herbs for garnish (I like cilantro and mint, however basil and/or parsley also works)

Harissa-Tahini Sauce

  • 1 1/2 Tbsp. tahini (sesame seed paste) (I use Soom brand)
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. harissa paste
  • 1 tsp. maple syrup
  • 1/2 tsp. minced fresh garlic
  • 1/4 tsp. each kosher salt and black pepper

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. Brush eggplant halves with 1 Tbsp. olive oil, and lightly season with salt. Roast, skin side down, on a rimmed baking sheet until tender, about 23 to 25 minutes.
  • In a small bowl, combine remaining 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. Place eggplant back in the oven, and roast until glaze is golden and bubbling, about 12 to 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 and pepper. If needed, add 1 to 2 tsp. water to thin out to desired consistency.
  • Transfer roasted eggplant to a serving platter, and drizzle Harissa-Tahini Sauce overtop. Scatter cashews and fresh herbs over eggplant, and serve immediately.

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