Roasted Eggplant with Creamy Harissa and Pistachios

Yield: 4 servings

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

This Roasted Eggplant with Creamy Harissa and Pistachios is the perfect vegetarian side dish. You will love this Middle Eastern-inspired recipe. It's so filling, healthy, and the perfect side.

Ingredients

2 large eggplants, cut in half lengthwise, then in half again
1 tablespoon olive oil
1 teaspoon sea salt

Creamy Harissa Sauce

2 tablespoons goat cheese
1-2 tablespoons harissa paste, to taste
1 tablespoon olive oil or water, see notes
½ teaspoon balsamic vinegar
1 clove garlic, very finely minced
¼ cup shelled pistachios, finely chopped
Cilantro, for garnish

Instructions

Preheat the oven to 425 degrees. 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 or water, balsamic, and garlic.
2 tablespoons goat cheese, 1-2 tablespoons harissa paste, 1 tablespoon olive oil or water, ½ teaspoon balsamic vinegar, 1 clove 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.
¼ cup shelled pistachios, Cilantro

Notes

The nutritional information is calculated using water.

Serving: 1 serving = ¼ of the recipe, Calories: 156kcal, Carbohydrates: 17g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 3mg, Sodium: 663mg, Potassium: 621mg, Fiber: 8g, Sugar: 9g, Vitamin A: 170IU, Vitamin C: 6mg, Calcium: 41mg, Iron: 1mg