If you’re all-in on the wonderful veg that is eggplant, also give this Asian eggplant and eggplant curry a try!
It really is the perfect vegetarian side dish! Before committing to this recipe, you might be curious about harissa if you’ve never cooked with it before. This is a chili pepper paste with North African roots. It’s used to add heat and a red pop of color to dishes like sauces, marinades, soups, and dips like hummus. It typically consists of ingredients such as chilies, garlic, citrus, and spices like cumin, caraway, and paprika. Harissa paste is widely available in grocery stores or you can make your own (which allows you to control how spicy it is.)
How spicy is harissa paste?
Harissa paste is peppery, smoky, and garlicky. It can add heat to any dish. Depending on the brand that you purchase (or if you’ve made harissa from scratch) it can vary in spiciness.
We use a brand called Mina Harissa, which comes in mild and spicy versions. Their mild version is perfect if you don’t want to add too much heat to this harissa eggplant recipe.
If you don’t have harissa on hand, you can substitute for garlic chili sauce, some sriracha, or hot sauce to give the eggplant some heat.
For the eggplant:
Eggplants: Cut 2 eggplants into quarters, cut lengthwise. Olive oil: Use the olive oil to brush on to the eggplant before you pop them in the oven to roast. Sea Salt: Add a little salt to the eggplant to help bring out and complement its flavor in the oven.
For the creamy harissa sauce:
Goat cheese: Add 2 good tablespoons of goat cheese to the sauce to create a creamy, rich texture. Harissa paste: You can add as much or as little harissa paste as you wish. It’s recommended to use 1-2 tablespoons – but you do you! Olive oil: 1 tablespoon of olive oil will help mellow the spice from the harissa, plus it helps create a sauce you can brush all over your eggplants. Balsamic Vinegar: Just a ½ teaspoon adds a tart, smoky flavor to the sauce. Garlic: Finely mince 1 clove of garlic to add some zest to the sauce. Pistachios: Shell and finely chop the nuts. You’ll add them on top once you’ve brushed the eggplant with the creamy harissa sauce for a bit of crunch and nutty flavor. Garnish: Cilantro is the perfect garnish for eggplant harissa, since it adds a bright, fresh element to the side dish.
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