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Harissa Grilled Eggplant Yum
Harissa grilled eggplant is smoky, spicy & slightly sweet. These grilled eggplants are great to serve over rice, quinoa or any other whole grain with some harissa sauce on the side.
Harissa Grilled Eggplant
Cuisine american
Prep Time
15 minutes

Cook Time
20 minutes
Servings
Servings
Ingredients
  • 1 Large Globe Eggplant
  • 1 tbsp Harissa
  • 2 tbsp olive oil
  • 2 tbsp Agave Nectar Use honey for a non-vegan version
  • 1 Garlic clove, finely minced
  • 1 tsp Ground Cumin
  • To taste Salt Pepper
  • 2 tbsp Mint, finely chopped
Cuisine american
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
  • 1 Large Globe Eggplant
  • 1 tbsp Harissa
  • 2 tbsp olive oil
  • 2 tbsp Agave Nectar Use honey for a non-vegan version
  • 1 Garlic clove, finely minced
  • 1 tsp Ground Cumin
  • To taste Salt Pepper
  • 2 tbsp Mint, finely chopped
Harissa Grilled Eggplant
Instructions
  1. Chop the eggplant into 1/4″ slices either lengthwise or crosswise. I cut lengthwise but it’s up to you. Score the flesh side with a sharp knife.
  2. In a small bowl, combine, harissa, olive oil, agave, garlic, cumin and salt & pepper.
  3. Brush the harissa mixture on the eggplant.
  4. Preheat the grill or the grill pan (if cooking indoors).
  5. Lightly grease the grill with cooking spray; place the eggplants on the hot grill and cook covered for about 2 minutes. Change the angle of the slices to get nice grill marks and cook for another minute. Gently flip and cook on the other side for another 2~4 minutes or until the eggplant is cooked through and tender.
  6. Remove from the grill and sprinkle with the chopped mint. Serve over rice or quinoa or any other grain.
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