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Charcoal-Grilled Spiced Eggplant with Harissa
Charcoal-Grilled Spiced Eggplant with Harissa is a flavorful dish that brings together the smoky essence of grilled eggplant with the vibrant heat of harissa. This recipe is perfect for those who appreciate bold, earthy flavors with a hint of spice. The eggplant, when grilled, becomes tender and smoky, absorbing the aromatic spices and the robust harissa sauce. Paired with a simple yogurt drizzle, this dish is both satisfying and refreshing, making it an excellent choice for a summer barbecue or a vegetarian main course. Serve it alongside a fresh salad or flatbread to create a well-rounded meal that’s sure to impress your guests.
Ingredients
- 2 medium Eggplants (each about 12 oz) – 24 oz (136 calories)
- 2 tablespoons Olive Oil (240 calories)
- 1 teaspoon Ground Cumin (8 calories)
- 1 teaspoon Ground Coriander (6 calories)
- 1 teaspoon Smoked Paprika (6 calories)
- 1 teaspoon Salt (0 calories)
- 2 tablespoons Harissa Paste (30 calories)
- 1/2 cup Greek Yogurt (low-fat) (65 calories)
- 1 tablespoon Fresh Lemon Juice (4 calories)
- 1 tablespoon Fresh Parsley, chopped (1 calorie)
Instructions
- Prepare the Eggplants: Cut the eggplants into 1/2-inch thick rounds. Brush both sides with olive oil and sprinkle with ground cumin, coriander, smoked paprika, and salt.
- Grill the Eggplants: Preheat your grill to medium-high heat. Grill the eggplant slices for about 4-5 minutes per side, until they are tender and have nice grill marks.
- Apply Harissa: Once the eggplant is grilled, brush each slice with harissa paste.
- Make the Yogurt Sauce: In a small bowl, mix the Greek yogurt with lemon juice and parsley.
- Serve: Arrange the eggplant slices on a serving platter and drizzle with the yogurt sauce. Garnish with extra parsley if desired.
This recipe is approximately 496 calories and serves four. Each serving will be approximately 124 calories. This recipe should take roughly 15 minutes to prepare and 20 minutes to cook. This is a total time of 35 minutes.
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