Save This harissa-brushed eggplant transforms the humble nightshade into a smoky, spicy side dish that's become my go-to for elevating weeknight dinners. The North African-inspired flavors create caramelized edges and tender centers that make these slices irresistible whether served hot or at room temperature.
I first made these eggplant slices for a dinner party where several guests had dietary restrictions. The empty platter and requests for the recipe confirmed what I already suspected—this simple preparation lets eggplant truly shine.
Ingredients
- 2 medium eggplants: sliced into 1/2 inch rounds. Choose firm eggplants with smooth glossy skin for the best texture and fewer seeds.
- 3 tablespoons harissa paste: This North African chili paste provides the perfect balance of heat complexity and smokiness.
- 2 tablespoons olive oil: Use a good quality extra virgin olive oil for the best flavor.
- 1 tablespoon lemon juice: Freshly squeezed brightens all the flavors and balances the heat.
- 1/2 teaspoon sea salt: Flaky sea salt works beautifully here.
- 1/4 teaspoon freshly ground black pepper: Always grind your pepper fresh for maximum aroma.
- 2 tablespoons chopped fresh cilantro or parsley: for garnish. These herbs add a fresh counterpoint to the rich spices.
- 1 tablespoon toasted sesame seeds: for garnish. These add a nutty crunch and visual appeal.
- Lemon wedges: for serving. A final squeeze of fresh lemon juice just before eating makes all the flavors pop.
Instructions
- Preheat the Oven:
- Turn your oven to 425°F and allow it to fully preheat. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. The high temperature is crucial for achieving those caramelized edges that make this dish special.
- Prepare the Eggplant:
- Slice the eggplants into 1/2 inch rounds keeping the thickness consistent for even cooking. Arrange them in a single layer on the prepared baking sheet making sure not to overcrowd which would cause them to steam rather than roast.
- Create the Harissa Mixture:
- In a small bowl combine the harissa paste olive oil lemon juice salt and pepper. Whisk thoroughly until you have a smooth vibrant red mixture. The oil helps the harissa spread evenly while the lemon juice brightens the flavors.
- Apply the Harissa:
- Using a pastry brush generously coat both sides of each eggplant slice with the harissa mixture. Take your time with this step ensuring even coverage for consistent flavor. The natural valleys in the eggplant will hold extra sauce for pockets of intense flavor.
- Roast to Perfection:
- Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. Flip the slices halfway through cooking to ensure even browning. The eggplant is done when it's golden tender and slightly caramelized at the edges with a meltingly soft interior.
- Garnish and Serve:
- Transfer the roasted eggplant to a serving platter. Sprinkle with fresh herbs and toasted sesame seeds for color texture and flavor contrast. Add lemon wedges on the side for guests to squeeze over their portions just before eating.
Save Harissa paste has become my kitchen secret weapon for adding instant depth to vegetables. My Tunisian neighbor first introduced me to this versatile ingredient during a neighborhood cookout. She explained that every family has their own recipe with varying levels of heat and specific spice blends. I've found store bought varieties range dramatically in intensity so adjust quantities based on your specific brand and heat preference.
Make It Ahead
This dish shines as a make ahead option. You can prepare the harissa mixture up to three days in advance and store it in an airtight container in the refrigerator. The eggplant can be sliced the day before and stored between paper towels in the refrigerator to remove excess moisture. Already roasted eggplant reheats beautifully in a 350°F oven for about 10 minutes or can be served at room temperature which actually allows the flavors to develop more fully.
Perfect Pairings
These harissa brushed eggplant slices are incredibly versatile. Serve them alongside fluffy couscous or quinoa for a complete meal. They make an excellent addition to a Mediterranean mezze platter with hummus olives and pita. For a cooling contrast serve with a simple yogurt sauce mixed with minced cucumber and fresh mint. The eggplant also works beautifully as a sandwich filling with arugula and feta cheese or chopped into smaller pieces as a salad topping.
Adjusting the Heat Level
Harissa pastes vary significantly in spiciness depending on the brand and recipe. For those sensitive to heat start with half the amount of harissa and taste the mixture before applying it to the eggplant. You can always add more but cannot remove it once applied. For heat lovers add a pinch of cayenne pepper to the mixture or serve with additional harissa on the side. The olive oil and lemon juice help temper the heat while the optional yogurt sauce provides cooling relief.
Cultural Context
Harissa paste originates from North Africa particularly Tunisia Morocco and Algeria. It has been a staple condiment for centuries used to flavor couscous stews and grilled meats. Traditional harissa contains dried chili peppers garlic olive oil and spices like caraway coriander and cumin. Each region and family has their own variation making it a deeply personal culinary tradition. This eggplant preparation honors those flavors while creating a dish that works beautifully in contemporary cooking.
Save Enjoy these flavor-packed eggplant slices as a versatile addition to any meal. They are perfect for impressing guests or simply treating yourself to something delicious. Don't hesitate to experiment with spice levels to find your perfect bite.
Recipe FAQ
- → What type of eggplant works best?
Medium or small globe eggplants are ideal, as they slice evenly and absorb flavors well. Avoid overripe eggplants, as they can be bitter.
- → Can these be grilled instead of roasted?
Yes! Grilling imparts extra smokiness. Simply grill the brushed slices over medium-high heat, flipping once, until tender and charred.
- → How spicy is the final dish?
The heat level depends on your chosen harissa. Use less or more to suit your taste, or balance with a touch more lemon juice.
- → Are there alternative garnishes?
Try chopped mint, pomegranate seeds, or crumbled vegan feta for extra texture and flavor contrast.
- → What pairs well alongside these eggplant slices?
Serve with couscous, grain salads, yogurt sauce, or as part of a mezze platter. They complement many Mediterranean sides.