A jar of harissa sits in my fridge, leftover from this roasted cauliflower.
Every time I open the fridge it stares back at me, potential waiting to happen. Smothered on chicken? Stirred into baba ganoush? Smeared on eggplants, and roasted to a crisp?
You mull over these ideas enough and you just have to make moves. Next thing you know, I’m buying eggplants and dicing tomatoes. I’m scooping yogurt, and toasting pine nuts.
Having a jar of an unfamiliar ingredient in the fridge is a muse— it keeps the imagination wandering. I know harissa has been “trending” for a while now, and I’m a bit late to the show, but in my own pace I’m discovering it’s marvels…
Serves: 2 | Total Time:
- 3 small to eggplants (about 6 inches long - try fairytale, antigua, or globe eggplants which tend to stay small)
- 1 tablespoon olive oil or avocado oil
- 1/4 cup harissa paste (you can find this at Trader Joe's)
- 1/2 cup Greek Yogurt (full-fat, plain)
- 2 tablespoons pine nuts, toasted
- 1/2 cup diced tomatoes (use whatever tomatoes you have or a variety of tomatoes, such as cherry, grape, roma, or heirloom)
- 1/2 cucumber, diced
- Optional: 2 tablespoons dried fruit, such as raisins, currants, or chopped dried figs or dates
- Optional: Minced cilantro for serving
- Preheat oven to 400°F. Half eggplants, and then use a knife to score flesh in a grid pattern. In a small bowl, whisk together olive or avocado oil and harissa paste. Brush mixture over eggplants, getting the sauce into the crevasses you created when scoring. Place on baking sheet, and then in oven. Bake for 30 minutes, until the eggplants are soften through and their skin in brown and wrinkled.
- Scoop a dollop of Greek yogurt over each half of the eggplant.
- Top with diced tomatoes, cucumber, toasted pinenuts, and optional dried fruit. Place on serving plates and garnish with minced cilantro. Serve.