In my humble opinion eggplant is such an under-loved vegetable. I wonder if it’s the texture that is off putting? Not for me – it’s one of my favourite vegetables, especially when roasted until caramelized and tender, and topped with a tahini sauce and jewel-toned pomegranate seeds. Served as an appetizer, mezze dish or main course, this Roasted Eggplant with Harissa-Tahini Sauce, herbs and roasted nuts is a stunning dish. 

In this recipe, inspired by Jamie @dishingouthealth the eggplant is roasted twice, until tender, once plain, and again after being coated in the spicy-sweet glaze. It’s all drizzled with a creamy harissa tahini sauce which is a mix of tahini, lemon juice, harissa, maple syrup, and garlic, taking the whole dish up a notch.

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Roasted Eggplant with Harissa Tahini Sauce

Course Main Course, Side Dish

Ingredients

• 2 small to medium globe eggplants halved lengthwise
• 2 tbsp olive oil divided
• 1 tbsp soy sauce or tamari
• 2 tsp harissa paste
• 1 tsp maple syrup
• Kosher salt
• ¼ cup roasted cashews or pistachios chopped
• ¼ cup fresh herbs for garnish

For the Harissa-Tahini Sauce

• 1 ½ tbsp tahini
• 1 tbsp fresh lemon juice
• 1 tsp harissa paste
• 1 tsp maple syrup
• ½ tsp minced fresh garlic
• ¼ tsp each kosher salt and black pepper

Instructions

• For all the recipe instructions click the link below for Jamie’s recipe.
• https://dishingouthealth.com/grilled-eggplant-harissa-tahini-dressing/