Food, travel and photography

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.

Your email address will not be published. Only your first name will show.

Your email address will not be published. Required fields are marked *