Indian Aubergine with Harissa Glaze

Indian Aubergine

Aubergine (or eggplant) is one of my absolute favourite vegetables. Typically when I put out an aubergine dish for mezze it’s sliced into rather large rounds. These Indian (or baby) aubergines are quick to roast, easy to eat, and of course make a beautiful presentation on the plate.

I am always sure to ‘sweat’ my aubergine / eggplant before I roast it – thus removing any traces of bitterness. Slice and salt your aubergine liberally, leave to sit for a half an hour or so – then rinse and dry before applying any oil or seasoning and roasting.

This recipe can easily be adapted to a completely vegan dish if agave nectar or maple syrup is used in place of honey. For this recipe I used my favourite harissa from NY Shuk, as well as their rose harissa dry spice to finish. If you can’t find dry harissa to top this dish with a combination of dried ground sumac and Aleppo pepper flakes works perfectly as well – and if you don’t have those either, a spicy or smoky paprika works great, too.

Roasted Indian Aubergine with Harissa Glaze

Roasted baby eggplant glazed with a harissa and honey mixture.
Prep Time10 minutes
Cook Time30 minutes
Resting Time30 minutes
Total Time1 hour 10 minutes
Course: Mezze, Side Dish
Cuisine: Mediterranean, Middle Eastern, North African
Keyword: aubergine, eggplant, harissa, indian aubergine, mezze
Servings: 4 people
Author: The Elegant Economist


  • 8 Indian (or baby) aubergine
  • 2 Tbsp kosher salt
  • 1 Tbsp harissa paste I recommend NY Shuk's harissa
  • 1 Tbsp honey or maple syrup Agave nectar can also be used
  • 2 Tbsp tahina sauce (see recipe below)
  • 2 Tbsp flat leaf parsley leaves, torn
  • 2 Tbsp pomegranate arils
  • pinch sumac, Aleppo pepper, or dry harissa seasoning (optional) for garnish


  • First, slice your aubergines lengthwise. Lay skin side down on a plate and sprinkle the cut tops of the aubergine with the kosher salt. Let sit for 20-30 minutes to allow the bitterness to sweat from the aubergines. After this, rinse the aubergines and dry them.
  • Preheat your oven to 425° Fahrenheit. Prepare a baking sheet with parchment paper and oil lightly with a high heat oil.
  • Mix the harissa and honey (or maple syrup) and brush the tops of each aubergine with the harissa glaze.
  • Roast for 30 minutes or so, checking in the last ten minutes to ensure they do not burn.
  • When fully cooked, remove from the oven and dress with tahina, parsley leaves, pomegranate arils, and sprinkle with either dry harissa seasoning, or a mixture of sumac and Aleppo pepper flakes.

The Perfect Tahini Sauce

This creamy tahini sauce has the perfect balance of lemon and garlic – with no bite.
Prep Time20 minutes
Total Time20 minutes
Course: Condiment
Cuisine: Mediterranean, Middle Eastern
Keyword: hummus, perfect tahini sauce, tahina, tahina sauce, tahini, tahini sauce, the best tahini sauce
Servings: 4 people
Author: The Elegant Economist


  • Food processor or blender


  • 6 whole cloves fresh garlic
  • juice of two lemons ¼ cup (60ml)
  • ½ cup good tahina
  • ½ tsp honey can be replaced with agave to ensure it is vegan
  • ¼ cup ice water (60ml)
  • ¼ tsp salt to taste


  • Juice your lemons and peel your garlic cloves. Add to the bowl of your food processor or blender.
    How to Make the Perfect Tahini Sauce
  • Blitz the lemon juice and garlic until it forms a thick liquid. Leave to sit for 15 minutes.
    How to Make the Perfect Tahini Sauce
  • Pour the lemon garlic liquid through a mesh strainer, into a small bowl. (Use this pureed garlic for another recipe!)
    How to Make the Perfect Tahini Sauce
  • Rinse the bowl of your food processor and then return the lemon juice to the bowl. Add tahini, honey, and salt.
    How to Make the Perfect Tahini Sauce
  • Blend until it forms a thick paste, then add water, a tablespoon at a time, until you have a pourable tahini / tahina sauce.
    How to Make the Perfect Tahini Sauce


This makes roughly a cup of tahina, and will keep in the fridge for about a week (if it lasts that long). 
The taste of your tahina sauce will largely depend on the quality of your tahina, use the good stuff.
May 9, 2019


1 Comment

  1. Reply

    Roslia Santamaria

    May 17, 2019

    This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂


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