Healthy Spicy Roasted Harissa Eggplant Halves
Tender, smoky, and deeply caramelized eggplant halves infused with a bold North African harissa paste glaze and aromatic spices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasted
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
2 large eggplants, halved lengthwise
3 tbsp harissa paste
3 tbsp extra virgin olive oil
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp sea salt
1/4 tsp black pepper
1 tbsp fresh lemon juice
1/4 cup fresh mint, chopped
Instructions
1. Preheat oven to 400°F (200°C) and line sheet with parchment.
2. Score eggplant flesh in a deep diamond pattern without piercing skin.
3. Whisk harissa, olive oil, garlic, cumin, paprika, salt, pepper, and lemon juice.
4. Brush glaze generously over halves, pressing into the cuts.
5. Bake for 35 to 40 minutes until completely tender.
6. Garnish with fresh mint and serve warm.
Notes
Sweat eggplants with salt for 15 minutes before roasting to remove bitterness.
Serve with a drizzle of creamy tahini or Greek yogurt to balance heat.
Store leftovers in an airtight glass container for up to 4 days.