Grilled Whole Eggplant with Harissa Vinaigrette
A smoky whole eggplant grilled until tender and drizzled with a spicy-sweet harissa vinaigrette. Served with crusty bread, this Middle Eastern-inspired dish makes for a delicious appetizer or vegetarian main course.
Ingredients
- •1 whole eggplant
- •1 tsp kosher salt
- •¼ cup extra-virgin olive oil
- •1 Tbsp fresh lemon juice
- •1 Tbsp harissa paste
- •1 Tbsp honey
- •¼ cup chopped parsley
- •5 slices crusty bread
- •toasted on grill if desired
Cooking Instructions
- 1.
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).
20 min
- 2.
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.
20 min
- 3.
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.
25 min
- 4.
Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.
5 min
- 5.
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.
5 min
- 6.
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.
