This roasted harissa eggplantis the perfect vegetarian side dish. It's a Middle Eastern-inspired recipe, with a slightly spicy harissa sauce, balanced with feta cheese and pistachios.
Ingredients
2largeeggplants, cut in half lengthwise, then in half again
1tablespoonolive oil
1teaspoonsea salt
Creamy Harissa Sauce
2tablespoonsgoat cheese
1-2tablespoonsharissa paste, to taste
1tablespoonolive oil
½ teaspoonbalsamic vinegar
1clovegarlic, very finely minced
¼ cupshelled pistachios, finely chopped
Cilantro, for garnish
Instructions
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Lay the eggplant slices, skin side down, on the baking sheet, drizzle them with olive oil and sprinkle with sea salt. Roast the eggplants in the oven for 30-35 minutes, or until they are soft and brown.
2 large eggplants, 1 tablespoon olive oil, 1 teaspoon sea salt
While the eggplants are roasting, prepare the creamy harissa sauce. In a small bowl, mix the harissa, goat cheese, olive oil, balsamic, and garlic.
When you pull the eggplants out of the oven, use a spoon to brush the tops with the creamy harissa sauce and sprinkle the pistachios over the top. Garnish with a little cilantro, if you'd like. Serve immediately.