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Grilled Eggplant With Harissa Tahini Dressing

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This grilled eggplant dish is rich with smoky, spicy, and creamy flavors. Tender eggplant halves are brushed with a harissa glaze, roasted or grilled to perfection, then topped with a zesty tahini sauce, crunchy nuts, and fresh herbs. A stunning vegetarian main or side.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Middle Eastern
  • Diet: Vegan

Ingredients

  • 2 medium globe eggplants (about 2 pounds), halved lengthwise
  • 2 tablespoons extra-virgin olive oil, divided
  • Kosher salt, for drawing moisture from eggplant
  • 1 tablespoon low-sodium soy sauce or tamari
  • 2 teaspoons mild harissa paste (for glaze)
  • 1 teaspoon maple syrup (for glaze)
  • 2 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons mild harissa paste (for sauce)
  • 1 teaspoon maple syrup (for sauce)
  • 1 teaspoon fresh garlic, finely minced
  • ¼ teaspoon kosher salt
  • Water, as needed, to thin tahini sauce
  • Roasted cashews or almonds, roughly chopped (for garnish)
  • Fresh herbs such as parsley, mint, or basil (for garnish)

Instructions

  1. Cut eggplants in half lengthwise and score flesh in a crosshatch pattern. Sprinkle with kosher salt and let sit cut-side up for 20 minutes. Blot dry.
  2. Preheat oven to 400°F (200°C) or preheat grill over medium-high heat.
  3. Place eggplants cut-side down on a baking sheet lined with parchment or foil. Brush skins with 1 tablespoon olive oil. Roast for 20–25 minutes until tender.
  4. Prepare glaze: Mix 1 tablespoon olive oil, soy sauce or tamari, harissa paste, and maple syrup in a small bowl.
  5. Prepare sauce: In another bowl, whisk tahini, lemon juice, harissa paste, maple syrup, garlic, salt, and water (as needed) until smooth and pourable.
  6. Increase oven to 450°F (230°C). Flip eggplants flesh-side up and brush generously with glaze. Roast 12–15 more minutes until glaze bubbles and caramelizes.
  7. Transfer to a serving platter. Drizzle with harissa tahini sauce and garnish with roasted nuts and fresh herbs.
  8. Serve immediately.

Notes

  • Grill eggplant for added smokiness instead of roasting.
  • Add crispy chickpeas or tofu for extra protein.
  • Use seeds like pumpkin or sunflower for a nut-free option.
  • Adjust harissa quantity for desired spice level.
  • Try herb variations like dill, cilantro, or chives.

Nutrition

Find it online: https://savorymomskitchen.com/grilled-eggplant-with-harissa-tahini-dressing/