Description
A delicious, elegant Harissa-Roasted Aubergine recipe: smoky roasted eggplant with a spicy harissa glaze, served over a silky red pepper purée and topped with tangy feta cheese. A perfect gourmet side dish.
Ingredients
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2 medium aubergines (eggplants), halved lengthways
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2 tbsp harissa paste (adjust to heat preference)
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2 tbsp olive oil
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1 tsp honey or maple syrup (optional)
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Pinch of salt
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2 large red bell peppers
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1 small clove garlic
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1 tbsp olive oil
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1 tsp lemon juice
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Pinch of smoked paprika (optional)
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Salt and pepper, to taste
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60–80 g feta cheese, crumbled
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A handful of fresh herbs (parsley, mint, or coriander)
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1/4 red onion, finely chopped
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Extra drizzle of olive oil
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Lemon zest or a few pomegranate seeds (optional)
Instructions
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Preheat Oven & Prep Aubergine: Preheat oven to 400°F (200°C). Score the flesh of each aubergine half in a criss-cross pattern.
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Glaze & Roast Aubergine: Mix the harissa paste, olive oil, and honey. Brush generously over the cut sides of the aubergines. Place cut-side up on a baking tray. Roast for 30–35 minutes.
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Roast Peppers: Halve and deseed red peppers. Place on a separate tray, skin-side up, and roast for 20–25 minutes until blistered.
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Make the Purée: Blend the roasted pepper flesh with garlic, olive oil, lemon juice, smoked paprika, and seasoning until smooth and silky.
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Final Assembly: Spoon purée onto the plate. Place a harissa-roasted aubergine half on top. Scatter crumbled feta and finely chopped red onion. Drizzle with olive oil and finish with fresh herbs.
Notes
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Flesh Scoring: Scoring the aubergine flesh helps it cook faster and allows the harissa glaze to penetrate deep into the flesh for maximum flavor.
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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.
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Harissa Heat: Harissa paste spice levels vary greatly. Start with 2 teaspoons and increase to 2 tablespoons based on your desired heat level.
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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.
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Make Ahead: The red pepper purée can be made 1–2 days in advance. Roast the aubergines just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting, Blending, Broiling (for topping finish)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (1/2 of the recipe)
- Calories: ~355 kcal
- Sugar: ~15 g
- Sodium: ~620 mg
- Fat: ~25 g
- Saturated Fat: ~7 g
- Unsaturated Fat: ~18 g
- Trans Fat: ~0 g
- Carbohydrates: ~27 g
- Fiber: ~9 g
- Protein: ~9 g
- Cholesterol: ~30 mg
Keywords: Harissa Aubergine, Roasted Eggplant, Red Pepper Purée, Feta Cheese, Mediterranean Side, Gourmet Side, Smoky Eggplant, Harissa Glaze, Vegetarian