Harissa grilled Eggplant

Harissa grilled Eggplant

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

16 May 2021
: Serves 4 to 6
: 10 min
: 10 min
: 30 min
: Very easy



2 medium-size eggplants

1 TSB harissa paste

2 or 3 TBS olive oil

1 tsp paprika (optional)



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.

Good to know!

You can sprinkle with pomegranate or add a small handful of fresh mint leaves. Sesame seeds are welcome too. Sometimes, I add maple syrup to the harissa and olive oil mix.

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