Name: Delicious Harissa-Roasted Aubergine: Your Ultimate Mediterranean Side
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 medium aubergines (eggplants), halved lengthways; 2 tbsp harissa paste (adjust to heat preference); 2 tbsp olive oil; 1 tsp honey or maple syrup (optional); Pinch of salt; 2 large red bell peppers; 1 small clove garlic; 1 tbsp olive oil; 1 tsp lemon juice; Pinch of smoked paprika (optional); Salt and pepper, to taste; 60–80 g feta cheese, crumbled; A handful of fresh herbs (parsley, mint, or coriander); 1/4 red onion, finely chopped; Extra drizzle of olive oil; Lemon zest or a few pomegranate seeds (optional)

Jump to Recipe·Print Recipe

Harissa-Roasted Aubergine is a truly delicious, flavorful, and incredibly elegant side dish that delivers a burst of smoky, and tangy Mediterranean flavors. Imagine tender, smoky roasted eggplant brushed with a spicy harissa glaze, served atop a rich red pepper purée, and crowned with salty, creamy feta. This dish is surprisingly simple to make, yet it offers a sophisticated, gourmet experience that is perfect for any meal.

This recipe celebrates the magical transformation of vegetables through roasting, balancing the earthy aubergine with the sharp tang of feta and the complex heat of harissa. It proves that sophisticated, healthy food can be easy to prepare. You can visit our New York for more delicious recipes.

Why You’ll Love This Dish

Feature	Benefit
Complex Flavor	Perfectly balances smoky char, spicy harissa, and cool, tangy feta.
Elegant Presentation	Serving directly in the eggplant shell is stunning for guests.
Healthy & Wholesome	Naturally vegetarian, low-carb, and rich in vegetables.
Textural Delight	Combines soft, tender eggplant with velvety purée and sharp, crumbled cheese.
Gourmet Taste	Harissa and roasted peppers create a rich, restaurant-quality flavor profile.

An Overview of Flavors and Textures

The Harissa-Roasted Aubergine with Red Pepper Purée & Feta is a captivating blend of smoky, spicy, and tangy flavors with delightful textures.

The aubergine (eggplant) is the foundation, roasting until its flesh is wonderfully tender and smoky. It is coated in a sticky glaze of harissa paste, which provides a crucial, complex heat and subtle smokiness, balanced by a touch of honey.

The base of red pepper purée is the highlight, offering a silky smooth, rich texture and a sweet, savory taste, brightened by lemon juice.

The finish is provided by feta cheese, which crumbles over the warm aubergine, adding a necessary salty, tangy, and creamy punch.¹ Fresh herbs and pecans add a final, essential crunchy element. This Harissa-Roasted Aubergine dish is a truly addictive blend of smoky, creamy, spicy, and tender notes.

The Star of the Show: The Dual Roasting Technique

While the spicy harissa glaze is potent, the true defining characteristic and “star” of this Harissa-Roasted Aubergine is the Dual Roasting Technique. This method requires roasting the aubergine halves (eggplant) and the red peppers separately. Roasting the aubergine at a high heat and scoring its flesh ensures it becomes smoky and tender while absorbing the harissa glaze. Roasting the red peppers on the skin side until blistered allows their flavor to concentrate, yielding a smooth, intensely flavored purée base. This dual process ensures that both the creamy base and the main vegetable reach their peak flavor and texture, transforming this side into a truly gourmet experience.

How to Make Your Harissa-Roasted Aubergine with Red Pepper Purée & Feta

This recipe is simple to follow, relying on the magic of roasting to bring out deep, complex flavors. The key is in achieving tender eggplant and a silky-smooth purée.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 2–3 portions

Difficulty: Medium

Ingredients

Component	Amount	Ingredient	Notes
For the Aubergine:	2 medium	Aubergines (eggplants)	Halved lengthways
	2 tbsp	Harissa paste	Adjust to heat preference
	2 tbsp	Olive oil
	1 tsp	Honey or maple syrup	Optional
	Pinch of	Salt
For the Red Pepper Purée:	2 large	Red bell peppers	Halved and deseeded
	1 small clove	Garlic
	1 tbsp	Olive oil
	1 tsp	Lemon juice
	Pinch of	Smoked paprika	Optional
	To taste	Salt and pepper
To Finish:	60–80 g (2–3 oz)	Feta cheese, crumbled
	A handful of	Fresh herbs	Parsley, mint, or coriander
	1/4	Red onion, finely chopped
	As needed	Extra drizzle of olive oil
	Optional	Lemon zest or a few pomegranate seeds

Instructions

Preheat Oven & Prep Aubergine: Preheat your oven to 400°F (200°C). Slice the two aubergines in half lengthwise, leaving the stem on. Score the flesh of each half in a shallow cross-cross pattern without piercing the skin.
Make Harissa Glaze: In a small bowl, mix the harissa paste, 2 tablespoons of olive oil, and honey (if using) together. Brush this glaze generously over the cut sides of the aubergines. Sprinkle lightly with salt.
Roast Aubergines & Peppers: Place the aubergine halves cut-side up on a baking tray lined with parchment paper. Place the red pepper halves (skin-side up) on a separate tray. Roast the peppers for 20–25 minutes until blistered. Roast the aubergines for 30–35 minutes, until they are soft, golden, and slightly charred at the edges.
Make the Purée: Allow the roasted peppers to cool slightly. Scoop the flesh out of the peppers (discarding the skin) and place it in a blender or food processor. Add the small clove of garlic, 1 tablespoon of olive oil, lemon juice, smoked paprika, and seasoning. Blend until the purée is smooth and silky. Adjust consistency with extra lemon juice or olive oil if needed.
Final Assembly: Spoon a generous layer of red pepper purée onto each plate. Place a warm, harissa-roasted aubergine half on top. Scatter the crumbled feta cheese and finely chopped red onion over the aubergine. Drizzle with extra olive oil and finish with fresh herbs. Garnish with lemon zest or pomegranate seeds if desired.

Expert Tips for Your Aubergine

Category	Tip
Flesh Scoring	Scoring the aubergine flesh helps it cook faster and allows the harissa glaze to penetrate deep into the flesh for maximum flavor.
Purée Silky	Roast the red peppers until the skin is blistered; this makes the skin easy to peel and ensures the purée base is smooth and silky.
Harissa Heat	Harissa paste spice levels vary greatly. Start with 2 teaspoons and increase to 2 tablespoons based on your desired heat level.
Serving Hot/Cold	This dish is best served warm, allowing the heat of the aubergine to slightly soften the cold feta, creating a pleasant contrast.
Make Ahead	The red pepper purée can be made 1–2 days in advance. Roast the aubergines just before serving for the best texture.

Conclusion: Your Deliciously Easy & Gourmet Side

The Harissa-Roasted Aubergine with Red Pepper Purée & Feta is a true delight—a perfect balance of smoky, spicy, and tangy flavors that makes for an elegant and satisfying meal. With its vibrant colors and luxurious presentation, it’s a dish that promises to impress every guest. Easy to prepare and stunning to present, this Harissa-Roasted Aubergine recipe is sure to become a beloved favorite in your kitchen.

Frequently Asked Questions (FAQ)

Can I use jarred roasted red peppers?

Yes, for a faster version, you can substitute fresh roasted peppers with jarred roasted red peppers. Drain them well before blending into the purée.

What other cheese can I use?

You can substitute feta with crumbled goat cheese for a similar tang and creaminess, or a mild cotija cheese.

How should I store leftovers?

Store the aubergine and purée separately in the refrigerator for up to 3 days. Reheat the aubergine before assembling.

Is it necessary to score the aubergine?

Yes, scoring is recommended. It helps the eggplant cook evenly and quickly, and ensures the glaze is absorbed into the flesh.