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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! #eggplant #harissa
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Grilled Harissa Eggplant with Mint Yogurt Sauce
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

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!

Course: Side Dish
Cuisine: American, Mediterranean
Keyword: eggplant, harissa
Servings: 4
Calories: 162 kcal
Author: Simple Fit Vegan
Ingredients
  • 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
Instructions
  1. Wash eggplant thoroughly and cut in half lengthwise. Then cut each half crosswise into 1/2-inch-thick half-moon slices.
  2. Mix harissa with cumin, sea salt, and pepper. Brush the mixture on each slice of eggplant.
  3. 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.
  4. 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.
  5. Store in an airtight container in the fridge for up to 3 days.
Recipe Notes

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