Honey and harissa roasted eggplant is sweet, spicy and deliciously creamy on the inside.
Eggplant, (like and kale and beets) is one of those vegetables people tend to have pretty strong opinions about. You either love it or hate it and that’s that.
I can certainly understand why eggplant can be hard to love, it so often can be bland and spongy when not prepared correctly and quite heavy as well since it soaks up oil so readily. But just like the aforementioned kale and beets, the key to transforming eggplant haters into eggplant lovers is in the preparation. In this case the secret is heat.
Roasting eggplant in the oven is so easy (no salting necessary) and you end up with eggplant that’s delicate and tender, not oily. The screamingly high heat of the oven transforms the insides from spongy to wonderfully silky.
While eggplant comes in a variety of shapes and sizes I like to stick to the smaller ones for roasting so that they cook evenly throughout. Look for ones that have smooth shiny skin and are firm to the touch (soft ones will be spongy).
I’ve added a spicy honey harissa glaze before going into the oven to accent the mellow creaminess of the eggplant. The honey helps the cut surface of the eggplant caramelize under the heat while the harissa brings plenty of spice to offset the sweetness. There’s also garlic and cumin to round out those North African inspired flavors.
What you end up with is a dish that’s vibrant with flavor and fantastically creamy.
Honey and harissa roasted eggplant is sweet and spicy and deliciously creamy on the inside.
- 6 baby eggplants, halved lengthwise
- 2 Tablespoons/30g extra-virgin olive oil
- 2 Tablespoons/30ml raw organic honey
- 2 teaspoons harissa
- 1 garlic clove, finely minced
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- Pinch of fresh ground black pepper
- 2 Tablespoons, chopped fresh mint
- Preheat oven to 450 degrees.
- In a small bowl whisk together the olive oil, honey, harissa, garlic, cumin, sea salt and pepper.
- Score and brush eggplants with honey harissa mixture to coat.
- Roast eggplants on a baking sheet until eggplant is golden, about 15-20 minutes.
- Sprinkle with mint and serve warm.
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Amount Per Serving: Calories: 305Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 209mgCarbohydrates: 53gFiber: 15gSugar: 21gProtein: 5g
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