My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Super simple, healthy stovetop harissa eggplant recipe topped with a delicious mint yogurt sauce. Serve on its own as a side or mix in salads or pasta!
I think eggplant is by far my favorite vegetable. I’ve made it so many different ways: grilled, fries, stuffed, curry, boats, and meatballs.
I created this recipe on a whim after getting a jar of Harissa at the grocery store. I happened to have eggplant on hand and the combination of the two seemed like a perfect match!
Prep Method
I’ve decided to cut the eggplant into 1/2-inch-thick half-moon slices because my eggplant was huge! If you’re working with a smaller eggplant, you can get away with circle slices.
You will then brush on the mixture of harissa and spices on top of each eggplant.
I had this eggplant as a side dish, but it can also be mixed in with salads or pasta. If you’re planning on doing this, you can cut the eggplant into small squares and toss it in the harissa mixture.
Oil-free Cooking Method
If you’ve ever cooked with eggplant, you know how much oil it can soak up! One to two tablespoons is never enough! So, in this recipe, we won’t be using any oil at all. If fact, I used water in place of oil to make this whole batch of eggplant.
If you want more flavor, you can sub water for vegetable stock. However, because we’re using harissa to add flavor to the eggplant you can get away with using just water.
Mint Yogurt Sauce
This sauce my friends is a must in this recipe! It’s like a match made in heaven! I used my favorite unsweetened, unflavored cashew yogurt as a base. All dairy-free yogurts would work well here: soy, almond, coconut, as long as they are unflavored and unsweetened.
How to enjoy this dish
- In salads with chickpeas
- With hot or cold pasta
- With cooked lentils on top
- On top of the hummus
Super simple, healthy stovetop harissa eggplant recipe topped with a delicious mint yogurt sauce. Serve on its own as a side or mix in salads or pasta!
- 1 large eggplant
- 1/2 cup of water or vegetable stock
- 1/2 cup Harissa
- 1/2 tsp cumin
- 1/2 tsp sea salt
- 1/4 tsp pepper
- Sauce
- 1/2 cup dairy-free (unsweetened yogurt (cashew, almond, soy, coconut, etc.)
- Juice of ½ lemon
- 2 tbsp cucumber, chopped fine
- 2 tbsp mint, chopped fine
- Dash of sea salt
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Wash eggplant thoroughly and cut in half lengthwise. Then cut each half crosswise into 1/2-inch-thick half-moon slices.
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Mix harissa with cumin, sea salt, and pepper. Brush the mixture on each slice of eggplant.
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Heat a large nonstick pan over medium-high heat. Place each eggplant slice with harissa sauce side down and pour 1/4 cup of vegetable stock or water after you place eggplants in the pan. Grill for 3-4 minutes. Brush the remaining harissa sauce on top of the eggplants as they’re grilling. Flip and grill for 3-4 minutes on the other side.
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To make the yogurt mint sauce, mix yogurt, lemon juice, cucumber, mint, and a dash of sea salt on a separate dish. Serve with grilled harissa eggplant.
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Store in an airtight container in the fridge for up to 3 days.
Nutrition Information: Calories: 162 Fat: 4.2 g Saturated fat: 1.3 g Carbohydrates: 26.1 g Dietary Fiber: 4.9 g Sugar: 9.7 g Sodium: 721 mg Protein: 7.8 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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