Caramelized Eggplant With Harissa Yogurt Recipes

CARAMELIZED EGGPLANT WITH HARISSA YOGURT

Caramelized Eggplant with Harissa Yogurt image

Make eggplant in the air fryer for a wonderful texture, but also a healthier version than fried eggplant without anywhere near the mess to clean up.

Provided by Ben Mims

Categories Eggplant Yogurt Vegetarian Vegetable Side Healthy Air Fryer

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 medium eggplant (about 3/4 pound), cut crosswise into 1/2-inch-thick slices and quartered
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1/2 cup plain yogurt (not Greek)
2 tablespoons harissa paste
1 garlic clove, grated on a Microplane grater
2 teaspoons honey

Steps:

In a bowl, toss together the eggplant and oil, season with salt and pepper, and toss to coat evenly. Transfer to the air fryer and cook at 400°F, shaking the basket every 5 minutes, until the eggplant is caramelized and tender, about 15 minutes.
Meanwhile, in a small bowl, whisk together the yogurt, harissa, and garlic, then spread onto a serving plate.
Pile the warm eggplant over the yogurt and drizzle with the honey just before serving.

ROASTED EGGPLANT WITH HARISSA POTATOES AND TOMATOES

Roasted Eggplant With Harissa Potatoes and Tomatoes image

Make and share this Roasted Eggplant With Harissa Potatoes and Tomatoes recipe from Food.com.

Provided by Mia in Germany

Categories One Dish Meal

Time 35m

Yield 2 , 2 serving(s)

Number Of Ingredients 8

Ingredients

1 medium eggplant
4 medium potatoes
2 medium tomatoes
1/3 cup water
1 teaspoon tomato paste
1 teaspoon harissa
4 tablespoons olive oil
salt, to taste

Steps:

Preheat oven to 420 degrees F.
Peel eggplant and slice into 1/3 inch thick slices.
Sprinkle with salt and let sit while you skin and cube the potatoes (about 1/2 inch cubes).
Place a non-stick sheet or paper on a baking tray, pat eggplant slices dry and brush both sides of each slice with olive oil. Layer on baking tray and put in the oven for about 15 minutes. Watch them, they might take longer or shorter. They should not become mushy but just look and feel done and smell a little caramelized.
In a skillet, heat 1 tablespoon olive oil, add potatoes and season with salt to taste.
Fry potatoes until crisp and done, about 15 minutes.
Stir together water, tomato paste and harissa, pour over potatoes and heat through.
Remove skillet from heat.
Chop the tomatoes into 1/2 inch cubes.
Get eggplant slices out of the oven, divide on two plates.
Top the eggplant slices with potatoes.
Top potatoes with chopped tomatoes.
Serve immediately.

GRILLED WHOLE EGGPLANT WITH HARISSA VINAIGRETTE

Grilled Whole Eggplant with Harissa Vinaigrette image

Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable mush. An easy harissa vinaigrette poured over the top adds sweet, spicy flavor to this summertime appetizer.

Provided by Anna Stockwell

Categories Eggplant Grill/Barbecue Lemon Juice Honey Parsley Bread Soy Free Dairy Free Peanut Free Summer Fall Dinner Appetizer

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

1 large eggplant (about 1 1/2 lb.)
1 tsp. kosher salt, divided
1/4 cup extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. harissa paste
1 Tbsp. honey
1/4 cup chopped parsley
4-6 (1"-thick) slices crusty bread, toasted on grill if desired

Steps:

Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15-20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20-30 minutes.
Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.
Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.
Do Ahead: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.

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