Harissa Aubergine with Yogurt Garlic Sauce
Harissa aubergine is an easy and simple way to prepare eggplant that highlights its unique flavor and texture. This recipe bursts with amazing Middle-Eastern flavor, thanks to harissa paste, and it makes for an excellent side dish or centerpiece for any vegan meal. The combination of flavor-packed harissa paste with tender, delicate and juicy baked aubergine and the 5-min tangy garlic yogurt sauce is absolutely worth trying!
Servings: 2
Calories: 191kcal
Ingredients
- 2 small-medium aubergine or one extra large
- 2 tbsp harissa sauce see notes
- 1 tbsp lemon juice
- 1 tbsp tahini or olive oil
- ½ tbsp maple syrup
- pinch of salt
Yogurt garlic sauce (to serve)
- ½ plain dairy-free yogurt I used the cashew milk yogurt form Forager
- 1 small clove of garlic grated or very finely chopped
- ½-1 tbsp lemon juice or to taste
- salt to taste
Instructions
- Preheat the oven to 375ºF and line a baking sheet with parchment paper.
- In a small bowl combine the harissa, tahini, lemon juice, sweetener and salt. Taste to adjust flavor and set aside.
- Remove the stem on the eggplants and slice them in half lengthwise. Then, slice the flesh into a grid pattern without going through the skin.
- Place the eggplant facing up on the prepared baking sheet and spread half of the tahini-harissa sauce over. Bake for 25 minutes.
- Spread the rest of the tahini harissa sauce, then bake for another 5-10 minutes or until tender to your taste.
- While the eggplant is baking, combine the yogurt, garlic, lemon and salt in a small bowl. Taste and add more lemon/salt as necessary.
- To serve, drizzle the eggplant with some of the yogurt sauce and garnish with fresh parsley. Enjoy!
Video
Notes
- Cooking time: you might need to adjust cooking time depending on the size of your eggplants. For example, if you end up using one large eggplant instead of 2 small ones as I did, then plan on baking for a little longer since the thicker vegetable will need more time in the oven to become tender.
- Harissa paste: there is a wide variety of harissa paste you can find on the market. Some harissa pastes are much spicier and thicker than others (often come in tubes, looks like tomato paste) while other brands of harissa look more like a sauce that's sweeter and not very much spicy (usually comes in a jar, looks like marinara sauce). I used the harissa sauce from the brand Mina (I used the mild one, there is also a spicy one if you prefer). If your is thicker, then you can add a little water to help make the sauce thinner.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 191kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 214mg | Potassium: 1168mg | Fiber: 15g | Sugar: 21g | Vitamin A: 213IU | Vitamin C: 18mg | Calcium: 64mg | Iron: 2mg