Harissa Eggplant & Tomatoes

About This Recipe:

I am always looking for new ingredients to test out in the kitchen, and harissa paste had been on my list for quite some time. Harissa is a spicy Moroccan sauce that is made from red chilis, red bell peppers, and spices, and it is incredibly flavorful and spicy! I was actually surprised at how spicy harissa paste was, so definitely test it out before deciding how much to use. This paste would taste good on almost anything, but eggplant and tomatoes are some of my favorite vegetables to use in vegan recipes. This recipe really just requires a quick marinade with the paste, and an easy side of couscous in keeping with the Moroccan theme. I like to score my eggplant and use a hot cast iron skillet to mimic a real grill (which I don’t have because I live in Manhattan,) andI thought it came out delicious!

Enjoy!

Ingredients (4 servings)
-2 small eggplants
-1 pint cherry tomatoes
-4 cups cooked couscous
-Parsley for garnishing
-Olive oil
-Salt and pepper

Marinade
-2 tbls harissa paste
-1/4 cup olive oil
-1 lime, juiced
-1 tbl agave
-1/2 tsp cumin

Instructions (25 minutes) 

1. Slice the eggplants into 1/2 inch rounds and score each round (being careful not to cut completely through.) Season with salt and pepper.
2. In a small bowl, mix together all of the marinade ingredients. Brush the eggplant with the harissa sauce on both sides. Reserve 1-2 tbls to coat the cherry tomatoes.
3. In a cast iron skillet or grill over medium high heat, coat with olive oil and sear the eggplant slices for about 3-4 minutes per side until nicely browned and cooked through. Transfer to a dish and then cook the cherry tomatoes for about 6-8 minutes until blistered.
4. Serve the eggplant and tomatoes with the couscous and garnish with parsley.




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