I love how this dish transforms everyday eggplant into something vibrant, creamy, and deeply satisfying. Grilled or roasted until meltingly tender, the eggplant is topped with a bold harissa tahini sauce, garnished with roasted nuts and fresh herbs. It makes for a beautiful vegetarian main or a striking side dish that impresses with its color, flavor, and texture.

Why You’ll Love This Recipe

I enjoy this recipe for its irresistible blend of smoky, spicy, and creamy elements. The harissa adds a warming kick, the tahini brings rich earthiness, and the nuts give just the right amount of crunch. It’s also wonderfully adaptable—I can roast or grill the eggplant, and switch up garnishes based on what I have on hand. It’s satisfying, simple, and packed with flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Eggplant

• 2 medium globe eggplants (about 2 pounds), ends trimmed and halved lengthwise

• 2 tablespoons extra-virgin olive oil, divided

• Kosher salt, for drawing moisture from the eggplant

For The Glaze

• 1 tablespoon low-sodium soy sauce or tamari

• 2 teaspoons mild harissa paste

• 1 teaspoon maple syrup

• 1 tablespoon olive oil (from the 2 tablespoons listed above)

For The Harissa Tahini Sauce

• 2 tablespoons tahini

• 1 tablespoon fresh lemon juice

• 2 teaspoons mild harissa paste

• 1 teaspoon maple syrup

• 1 teaspoon fresh garlic, finely minced

• ¼ teaspoon kosher salt

• Water, as needed, to thin the sauce

For Garnish

• Roasted cashews or almonds, roughly chopped

• Fresh herbs such as parsley, mint, or basil

Directions

1. Prepare The Eggplant
   I begin by cutting the eggplants in half lengthwise and scoring the flesh in a crosshatch pattern without cutting through the skin. I sprinkle them generously with kosher salt and let them rest cut-side up for about 20 minutes. This draws out moisture and helps the eggplant roast beautifully. I blot the surface dry using a paper towel afterward.

2. Preheat The Oven Or Grill
   If using the oven, I place a rack in the upper third and preheat it to 400°F (200°C). If using a grill, I preheat it over medium-high heat.

3. Roast Or Grill The Eggplant (First Stage)
   I arrange the eggplant halves cut-side down on a baking sheet lined with parchment or foil. I brush the skin sides with 1 tablespoon of the olive oil. I roast them for about 20 to 25 minutes, until the flesh is tender but not yet browned.

4. Prepare The Glaze And Sauce
   While the eggplant cooks, I mix the glaze by whisking together 1 tablespoon olive oil, soy sauce or tamari, harissa paste, and maple syrup in a small bowl.
   In another bowl, I whisk the tahini, lemon juice, harissa, maple syrup, garlic, and salt. If it’s too thick, I add water a teaspoon at a time until it becomes smooth and pourable.

5. Glaze And Roast (Second Stage)
   I increase the oven temperature to 450°F (230°C). I flip the eggplant halves so the flesh side is up and brush the glaze generously over them, letting it soak into the score marks. I return them to the oven and roast for an additional 12 to 15 minutes, until the glaze is bubbling and slightly caramelized.

6. Finish And Serve
   I transfer the eggplants to a serving platter, drizzle the harissa tahini sauce over the top, and scatter with chopped roasted cashews or almonds. I finish with a generous sprinkle of fresh herbs and serve immediately.

Servings And Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

Variations

• Grill Instead Of Roast: I sometimes grill the eggplant over medium-high heat for a smokier finish. I grill cut-side down first until charred, then flip and finish with glaze on the grill.

• Add Protein: I like to top it with crispy chickpeas, grilled tofu, or a handful of lentils to turn it into a hearty main dish.

• Nut-Free Option: If I need to avoid nuts, I swap in roasted pumpkin seeds or sunflower seeds for that same crunch.

• Extra Spicy: I add an extra teaspoon of harissa or use a hotter variety when I want more heat.

• Herb Variations: I change up the herbs depending on what’s in my fridge—dill, cilantro, or even chives all work well.

Storage/Reheating

• To Store: I keep leftover eggplant in an airtight container in the refrigerator for up to 4 days. I store the sauce and garnishes separately to keep them fresh.

• To Reheat: I warm the eggplant in a 350°F (175°C) oven for about 10 minutes, then reapply the sauce, nuts, and herbs just before serving to refresh the flavors and textures.

FAQs

Can I Use A Different Variety Of Eggplant?

Yes, I can use Italian or Japanese eggplants, though the cooking time may vary slightly due to size differences.

What If I Don’t Have Harissa?

If I don’t have harissa, I use another chili paste like sriracha or even gochujang for a different flavor twist. I adjust the amount to match the desired heat level.

How Do I Prevent The Eggplant From Becoming Mushy?

Salting and blotting the eggplant before cooking removes excess moisture. Also, roasting at a higher temperature helps create a firmer, caramelized texture.

Can I Make This Dish In Advance?

Yes, I can roast the eggplant and make the sauce a day ahead. I store everything separately, then reheat and assemble just before serving.

What Can I Serve With It?

I love serving it alongside couscous, quinoa, or warm flatbread. It also pairs well with grilled proteins or a bright, citrusy salad.

Conclusion

This grilled eggplant with harissa tahini dressing has become one of my go-to dishes when I want something plant-based, flavorful, and satisfying. The layers of flavor, the creaminess of the sauce, and the contrast of textures make it a standout every time I make it. Whether served as a main or side, it always leaves a lasting impression.