Description
Harissa-infused Tunisian roasted eggplant salad brings Mediterranean warmth to your plate. Smoky, tangy flavors mingle with fresh herbs, inviting you to savor North African culinary magic in one delightful bite.
Ingredients
Scale
Main Vegetables:
- 3 large eggplants
Aromatics and Spices:
- 3 garlic cloves, minced
- 1 tablespoon harissa
- 0.5 teaspoon coarse salt
Liquids and Oils:
- 3 tablespoons (45 milliliters) lemon juice, freshly squeezed
- 0.33 cup (79 milliliters) oil
Instructions
- Preheat the oven to 450°F (230°C), ensuring the rack is positioned in the center for even roasting.
- Carefully remove the skin from the eggplants using a sharp vegetable peeler, then slice them into uniform 1-inch (2.5 centimeter) cubes to promote consistent cooking.
- Line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Arrange the eggplant cubes in a single layer, ensuring they are not overcrowded to allow proper caramelization.
- Generously drizzle extra virgin olive oil over the eggplant cubes, then sprinkle kosher salt evenly, gently tossing to ensure complete and uniform coating.
- Roast in the preheated oven for 35-40 minutes, rotating the baking sheet halfway through to promote even browning and achieve a golden, tender texture.
- While the eggplants are roasting, prepare the harissa dressing by combining finely minced fresh garlic, spicy harissa paste, and freshly squeezed lemon juice in a small mixing bowl.
- Once the eggplants are beautifully caramelized and tender, remove from the oven and immediately drizzle the harissa mixture over them.
- Gently fold the eggplants to ensure the spicy, tangy dressing coats every cube evenly, creating a harmonious blend of flavors.
Notes
- Roast eggplants at high heat to achieve a beautifully caramelized exterior and creamy, tender interior.
- Use fresh, firm eggplants for the best texture and flavor in this vibrant Tunisian-inspired dish.
- Harissa adds a spicy kick that transforms the mild eggplant into a bold, exciting salad.
- Allow roasted eggplants to cool slightly before mixing with the zesty garlic-harissa dressing for optimal flavor absorption.
- This versatile salad works perfectly as a side dish, appetizer, or light vegetarian main course.
- Serve at room temperature to enhance the complex, smoky flavors of the roasted eggplant.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Roasting
- Cuisine: North African (Tunisian)
Nutrition
- Serving Size: 4
- Calories: 278 kcal
- Sugar: 9 g
- Sodium: 247 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 8 g
- Protein: 4 g
- Cholesterol: 0 mg