Grilled whole eggplant with harissa vinaigrette recipe

Ingredients for Grilled whole eggplant with harissa vinaigrette

• 1 large aubergine (about 675 g)

• 1 tsp kosher salt, divided

• 60 ml extra-virgin olive oil

• 15 ml fresh lemon juice

• 15 ml harissa paste

• 15 ml honey

• 15 g chopped parsley

• 4–6 slices crusty bread (1 cm thick), toasted on grill if desired

How to make Grilled whole eggplant with harissa vinaigrette

1. Prepare a charcoal fire in the grill and allow the coals to cool to medium heat; they should be covered with ash and glowing red with no black remaining.

2. Grill the eggplant directly on the coals, turning occasionally, until the skin is blackened and the flesh has collapsed, about 15–20 minutes. Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, for 20–25 minutes.

3. Transfer the grilled eggplant to a wire rack set inside a rimmed baking tray and let it cool slightly.

4. Carefully remove the skin from the eggplant, keeping the stem intact. Season all sides with ½ tsp salt and allow it to sit on the rack until excess water has drained, about 20–30 minutes.

5. In a small bowl, whisk together the oil, lemon juice, harissa, honey, and the remaining ½ tsp salt until well combined.

6. Using a paring knife, make several slits down the length of the eggplant on each side. Transfer the eggplant to a plate and pour the dressing over it.

7. Top with parsley and serve alongside bread.

Do Ahead:

The eggplant (without parsley) can be dressed up to 8 hours in advance. Let it sit at room temperature for up to 4 hours. If waiting longer, chill and allow the eggplant to sit at room temperature for 1 hour before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.