Baby Eggplant with Harissa and Mint
4 small Japanese eggplants, halved lengthwise
Score the cut sides of the eggplants lightly into a crosshatch pattern. In a bowl, whisk together the olive oil, mint, harissa, lemon juice, salt, and pepper to taste. Lay eggplants on a platter, cut sides up, and brush them with harissa mixture. Let eggplants sit at room temperature for 30 minutes to 1 hour. Preheat the grill.
1/4 cup extra virgin olive oil, plus additional for drizzling
3 tablespoons fresh mint, chopped, plus additional for garnish
4 teaspoons harissa* (can substitute chili garlic paste or other hot sauce)
1 tablespoon lemon juice, freshly squeezed
1/2 teaspoon coarse sea salt or kosher salt, plus additional to taste
black pepper, freshly ground
lemon wedges, for serving
Lay eggplants cut sides down on the grill, turning when cut sides are well browned, and cook until completely tender, about 12 to 15 minutes.
Drizzle eggplants with a little olive oil, season with salt and pepper to taste, and sprinkle with additional chopped mint. Serve hot or at room temperature and garnish with lemon wedges.
(Note: The eggplant can also be cooked in the oven under the broiler. Once cooked, the eggplant can be pureed to make a wonderful dip.)
*Harissa is available at specialty and Middle Eastern food markets.
Yield: 4 Servings
Looks good. I will try it sometime soon with my grill.Dr. Eric Flescher, Olathe, KS(firstname.lastname@example.org)
The Traveling Gourmet
Dr.Eric, Olathe, KS (near Kansas City )
Confused...are you supposed to make this into a dip? or serve on plate? Sounds good, but I am thinking I will make some garlic butter mushrooms to add. Add feta and it will be perfect!!
Kajern, Flint, Michigan
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