Smoky, spicy eggplant meets harissa for a vibrant, caramelized side or appetizer with North African flair.
# Components:
→ Vegetables
01 - 2 medium eggplants, sliced into 1/2-inch rounds
→ Harissa Marinade
02 - 3 tablespoons harissa paste
03 - 2 tablespoons olive oil
04 - 1 tablespoon fresh lemon juice
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Garnish (Optional)
07 - 2 tablespoons chopped fresh cilantro or parsley
08 - 1 tablespoon toasted sesame seeds
09 - Lemon wedges, for serving
# Method:
01 - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
02 - Lay the prepared eggplant slices in a single, even layer on the lined baking sheet.
03 - In a small bowl, combine the harissa paste, olive oil, lemon juice, sea salt, and black pepper. Stir until thoroughly blended.
04 - Using a basting brush, generously apply the harissa mixture to both sides of each eggplant slice.
05 - Place the baking sheet into the preheated oven. Roast for 20 to 25 minutes, inverting the slices halfway through the cooking time. The eggplant should be tender, golden brown, and slightly caramelized.
06 - Transfer the roasted eggplant to a serving platter. If desired, garnish with fresh cilantro or parsley, toasted sesame seeds, and serve with lemon wedges. Enjoy warm or at room temperature.
