HARISSA GRILLED EGGPLANT
Tender, charred eggplant makes for a satisfying side dish that pairs well with any protein. Harissa is great for basting-a zippy, savory sauce that balances well with the sweetness of the honey. You can find harissa in the international aisle of most well-stocked grocery stores, but you can also get it online here, or substitute any garlic chili paste.
Provided by Marianne Williams
Time 20m
Yield Serves 6 (serving size: 2 to 3 slices)
Number Of Ingredients 10
Steps:
- Preheat a grill to high (450°F to 500°F). Or heat a grill pan over high. Stir together olive oil, harissa, lime juice, honey, pepper, cumin, and 1/2 teaspoon of the salt. Brush 1 side of eggplant slices with harissa mixture. Reserve remaining mixture for serving.
- Place eggplant slices on oiled grates, and grill, uncovered, until grill marks appear, about 3 minutes. Turn slices 90°, and grill, uncovered, until crosshatch marks appear, 2 more minutes. Flip slices, and repeat cooking and turning 90° until slices are fully cooked through.
- Remove from grill, drizzle with remaining harissa mixture, and sprinkle with remaining 1/2 teaspoon salt. Top with cilantro, and serve with lime wedges. Serve warm or at room temperature.
Nutrition Facts : Calories 133, Carbohydrate 13 g, Fat 10 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, Sodium 327 mg, Sugar 7 g, UnsaturatedFat 8 g
GRILLED WHOLE EGGPLANT WITH HARISSA VINAIGRETTE
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
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.
GRILLED SUMMER VEGETABLES WITH HARISSA DRESSING
Provided by Rick Rodgers
Categories Side Vegetarian High Fiber Backyard BBQ Dinner Lunch Eggplant Bell Pepper Zucchini Summer Grill Grill/Barbecue Healthy Low Cholesterol Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk 1/2 cup oil, lemon juice, and harissa in medium bowl. Season dressing with salt.
- Prepare barbecue (high heat). Grill bell pepper quarters, skin side down, until skin is blackened all over (do not turn). Reduce heat to medium (if using gas grill) or let coals cool slightly (if using charcoal grill). Pour remaining 3 tablespoons oil onto rimmed baking sheet. Place eggplant rounds and zucchini on prepared sheet; turn to coat. Sprinkle vegetables with salt and pepper. Grill until charred in spots and cooked through, turning occasionally, about 10 minutes. Return vegetables to same sheet. Peel peppers. DO AHEAD: Dressing and vegetables can be made 2 hours ahead. Let stand at room temperature.
- Line platter with lettuce. Cut eggplant rounds crosswise in half; arrange in concentric circles atop outside edge of lettuce, leaving center empty. Cut bell pepper and zucchini into 1-inch pieces; mound in center. Drizzle some of dressing over. Sprinkle with cilantro. Serve with lemon wedges; pass additional dressing.
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