Preparing this delicious dish couldn’t be easier. Thank you Mapie for this recipe. Harissa comes from North Africa. It is made of chillies and a mix of various spices including cumin and caraway. The difference in chilli strength between one harissa and another can be huge. Personally, I like Belasu’s rose harissa, you have to taste what you have and gauge how much to use.
Harissa grilled Eggplant
2 medium-size eggplants
1 TSB harissa paste
2 or 3 TBS olive oil
1 tsp paprika (optional)
YOGURT SAUCE :
one or 2 milk yogurts
1 lime juice
2 sprigs of thyme or coriander or one TBS Zaatar
1 garlic clove finely minced or grated
salt to taste
- Step 1 Wash and cut the eggplant into 2 cm thick round slices. In a bowl combine harissa paste, olive oil, and salt. Brush the eggplant slices generously with it. Let it rest 10 minutes.
- Step 2 Light your barbecue and when the grill is hot, place the slices over medium-hight heat until charred and tender. While the eggplant cooks prepare the yogurt sauce. Combine all ingredients, mix well, it’s ready. Taste and add more salt if needed.
- Step 3 Lightly spread yogurt sauce over the grilled eggplant and garnish with extra chopped herbs if you want.