Roasted Eggplant with Harissa + Tahini Sauce


My latest #dinneronawhim Instagram story tutorial was met with much chatter, as so many of you (like me!) aren’t huge eggplant fans unless it’s prepared just right. No bitterness, please! The secret to my method is olive oil, olive oil, olive oil. You won’t be sorry by pouring more, as the crevices of the scored eggplant halves catch the flavorful goodness and roast to the most tender finish in the oven. A drizzle of nutty, rich tahini and a sweet balsamic glaze play off of smokiness, sweetness and salt all at once.


Serves 2-4

1 large eggplant
2-3 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/4 teaspoon harissa
3 tablespoons tahini
1 garlic clove, minced
1 tablespoon lemon juice
2 tablespoons water
1 tablespoons toasted nuts, roughly chopped
balsamic glaze

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. Halve eggplant lengthwise and, using tip of sharp knife, score each side to create squares (for better roasting + easy serving!). Generously brush with olive oil, covering all the crevices. Season with salt, pepper and harissa. Place in the oven for 40 minutes.

2. While eggplant roasts, mix tahini with lemon juice and garlic. Add 1 tablespoon water and stir, aiming to reach a drizzle-worthy consistency. Set aside.

3. Once golden brown, remove eggplant from oven. Drizzle tahini and balsamic glaze directly over eggplant on baking sheet. Sprinkle with harissa and toasted nuts, if desired.