Roasted Indian Aubergine with Harissa Glaze
Roasted baby eggplant glazed with a harissa and honey mixture.
Prep Time10 minutes mins
Cook Time30 minutes mins
Resting Time30 minutes mins
Total Time1 hour hr 10 minutes mins
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.