Roasted eggplants with harissa sauce

Roasted eggplants with harissa sauce

Roasted eggplants with harissa sauce

Another recipe stolen by Akis. We liked it so much that I have made it twice already in less than a week


  • 500 grams of eggplants
  • 3 tablespoons olive oil
  • salt & pepper
  • 1 teaspoon of red crushed pepper flakes
  • 1 teaspoon of paprika
  • 2 cloves of garlic
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 50 grams of olive oil
  • 1 tablespoon pine nuts (optional)
  • 100 grams of feta cheese
  • arugula
  • 1 spring onion
  • extra olive oil for serving

How to make: Wash and dry the eggplants. Slice them in two pieces. Make a few cuts with your knife on the white part. Add salt and pepper. Drizzle them with olive oil. Lay them with the white part down on a pan lined with parchment paper and cook them at 200C/400F for about 30-40 minutes. While the eggplants are being cooked, prepare the harissa sauce. In a food processor, beat the harissa ingredients: red pepper flakes, garlic, coriander seeds, cumin seeds, and olive oil. If you use pine nuts, cook them in an oiled pan for a few minutes.

When the eggplants are ready, arrange them on a dish with the white part on the top. Spread the harissa sauce on them generously. Top them with crumbled feta cheese, pine nuts, chopped spring onion and some arugula. Perfetto!

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