This eggplant is sure to wow your guests – they’ve probably never had it like this before, yet it couldn’t be easier. Scoring and seasoning are the secrets to creating this succulent, delicious dish. Adding harissa and lemon juice before grilling creates a deep, enhanced flavor.
Serves: 4
Difficulty: easy
Prep time: 20 min
Cook time: 15 min
Special tools: brush, grill
Ingredients
Harissa Eggplant
eggplant, halved and scored (see below)
1 T harissa paste
1/4 c olive oil
1 T lemon juice
1/4 t ea salt and pepper
1/2 t smoked (Spanish) paprika
Za’atar Topping
1/2 T harissa paste
2 T olive oil
1 T lemon juice
1 T Za’atar spice mixture
1 t Aleppo pepper
1/2 t sumac
1/4 t smoked paprika
Yogurt Sauce
1 c full-fat Greek yogurt
1 T lemon juice
pinch salt
2 T olive oil
Additional
microgreens
fresh mint leaves, chopped
fresh parsley, chopped
grape tomatoes, halved
olive oil for drizzling
sesame seeds, toasted
zest of 1 lemon
Za’atar spice mixture
Steps
Deeply score each half of the eggplant with a wide crisscross (diamond) pattern on the cut/flesh side, being careful not to cut through the outer skin. In a bowl, combine remaining ingredients for Harissa Eggplant and brush eggplant generously, gently working into the cuts. Let rest 5-8 min, then repeat two more times until all oil/lemon/harissa mixture is absorbed.* Grill skin-side down for 10 min, until skin begins to crack and eggplant softens through the center. Carefully, turn over and grill flesh/cut side of eggplant 1-2 min, until marked and lightly charred. In separate bowls, combine all ingredients for Za’atar Topping and Yogurt Sauce, respectively. Move eggplant to serving platter and generously brush with Za’atar Topping and finish with Yogurt Sauce, microgreens, mint, parsley, tomatoes, olive oil, sesame seeds, lemon zest and a sprinkle of Za’atar.
*Tip: Allow the eggplant time to absorb each round of olive oil mixture to enhance the flavor.
