Harissa Roasted Eggplant

VEG | P | LF | GF | SF | K

How It's done:


3 eggplants, halved lengthwise
2 tsp harissa
2 tbsp olive oil
2 tbsp honey
1 garlic clove, peeled and minced
1 tbsp parsley, chopped
1 tbsp dill, chopped
1 tsp ground cumin
1/2 teaspoon sea salt
Black pepper to taste
Greek yoghurt to serve


Preheat the oven to 220 degrees Celsius. In a small bowl, whisk olive oil, harissa, honey, cumin, garlic, salt and pepper. Score the halved eggplants and brush with the honey and harissa mix. Roast the eggplants on a baking tray for 20-30 mins or until the eggplant is golden. Top with greek yoghurt, parsley and dill to serve.

Cooking Time

30 min