Harissa Grilled Eggplant

Harissa Grilled Eggplant is a vibrant and smoky Moroccan dish that showcases the rich flavors of harissa paste and perfectly grilled eggplant. This vegan delight is perfect for a summer BBQ or as a flavorful side dish.

Ingredients

• Eggplant - 1 medium
• Harissa paste - 2 tablespoons
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Lemon juice - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Slice the eggplant into 1 cm thick rounds and sprinkle both sides with salt. Let them sit for 15 minutes to draw out moisture, then rinse and pat dry.
2. In a small bowl, combine the harissa paste, olive oil, minced garlic, lemon juice, and a pinch of black pepper to create a marinade.
3. Brush the eggplant slices with the harissa marinade on both sides, ensuring they are well coated.
4. Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated eggplant slices and grill for about 4-5 minutes per side, or until they are tender and have nice grill marks.
5. Remove the grilled eggplant from the grill and garnish with chopped cilantro before serving.

Nutrition

• Calories: 140
• Protein: 2 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 280 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• Harissa contains spices that may boost metabolism and improve digestion.

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