Aubergine (or eggplant) is one of my absolute favourite vegetables. Typically when I put out an aubergine dish for mezze it’s sliced into rather large rounds. These Indian (or baby) aubergines are quick to roast, easy to eat, and of course make a beautiful presentation on the plate.
I am always sure to ‘sweat’ my aubergine / eggplant before I roast it – thus removing any traces of bitterness. Slice and salt your aubergine liberally, leave to sit for a half an hour or so – then rinse and dry before applying any oil or seasoning and roasting.
This recipe can easily be adapted to a completely vegan dish if agave nectar or maple syrup is used in place of honey. For this recipe I used my favourite harissa from NY Shuk, as well as their rose harissa dry spice to finish. If you can’t find dry harissa to top this dish with a combination of dried ground sumac and Aleppo pepper flakes works perfectly as well – and if you don’t have those either, a spicy or smoky paprika works great, too.
Roasted Indian Aubergine with Harissa Glaze
- 8 Indian (or baby) aubergine
- 2 Tbsp kosher salt
- 1 Tbsp harissa paste I recommend NY Shuk's harissa
- 1 Tbsp honey or maple syrup Agave nectar can also be used
- 2 Tbsp tahina sauce (see recipe below)
- 2 Tbsp flat leaf parsley leaves, torn
- 2 Tbsp pomegranate arils
- pinch sumac, Aleppo pepper, or dry harissa seasoning (optional) for garnish
- First, slice your aubergines lengthwise. Lay skin side down on a plate and sprinkle the cut tops of the aubergine with the kosher salt. Let sit for 20-30 minutes to allow the bitterness to sweat from the aubergines. After this, rinse the aubergines and dry them.
- Preheat your oven to 425° Fahrenheit. Prepare a baking sheet with parchment paper and oil lightly with a high heat oil.
- Mix the harissa and honey (or maple syrup) and brush the tops of each aubergine with the harissa glaze.
- Roast for 30 minutes or so, checking in the last ten minutes to ensure they do not burn.
- When fully cooked, remove from the oven and dress with tahina, parsley leaves, pomegranate arils, and sprinkle with either dry harissa seasoning, or a mixture of sumac and Aleppo pepper flakes.
- 2 cloves fresh garlic, inner sprout removed finely chopped / grated
- juice of half a lemon
- zest of half a lemon
- 4 Tbsp good tahina
- 2 Tbsp good olive oil
- ½ tsp honey can be replaced with agave to ensure it is vegan
- 3 Tbsp warm water
- salt and pepper to taste
- Finely chop or grate your garlic cloves, ensuring you've removed any inner sprout from the clove. (I like to use my microplane for this.) Put in a small food processor, or bowl.
- Zest and juice half of a lemon. Add to the bowl. Allow the garlic to sit in the lemon juice for 5-10 minutes before adding other ingredients. This helps take away any 'bite' to the garlic.
- Add your tahina, olive oil, honey, water, salt and pepper, and blend – either with the food processor, or by hand with a whisk.