Indian Aubergine with Harissa Glaze

Indian Aubergine

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

Roasted baby eggplant glazed with a harissa and honey mixture.
Prep Time10 mins
Cook Time30 mins
Resting Time30 mins
Total Time1 hr 10 mins
Course: Mezze, Side Dish
Cuisine: Mediterranean, Middle Eastern, North African
Keyword: aubergine, eggplant, harissa, indian aubergine, mezze
Servings: 4 people
Author: The Elegant Economist


  • 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.

The Perfect Tahini Sauce

This creamy tahini sauce has the perfect balance of lemon and garlic – with no bite.
Prep Time20 mins
Total Time20 mins
Course: Condiment
Cuisine: Mediterranean, Middle Eastern
Keyword: hummus, perfect tahini sauce, tahina, tahina sauce, tahini, tahini sauce, the best tahini sauce
Servings: 4 people
Author: The Elegant Economist


  • Food processor or blender


  • 6 whole cloves fresh garlic
  • juice of two lemons ¼ cup (60ml)
  • ½ cup good tahina
  • ½ tsp honey can be replaced with agave to ensure it is vegan
  • ¼ cup ice water (60ml)
  • ¼ tsp salt to taste


  • Juice your lemons and peel your garlic cloves. Add to the bowl of your food processor or blender.
    How to Make the Perfect Tahini Sauce
  • Blitz the lemon juice and garlic until it forms a thick liquid. Leave to sit for 15 minutes.
    How to Make the Perfect Tahini Sauce
  • Pour the lemon garlic liquid through a mesh strainer, into a small bowl. (Use this pureed garlic for another recipe!)
    How to Make the Perfect Tahini Sauce
  • Rinse the bowl of your food processor and then return the lemon juice to the bowl. Add tahini, honey, and salt.
    How to Make the Perfect Tahini Sauce
  • Blend until it forms a thick paste, then add water, a tablespoon at a time, until you have a pourable tahini / tahina sauce.
    How to Make the Perfect Tahini Sauce


This makes roughly a cup of tahina, and will keep in the fridge for about a week (if it lasts that long). 
The taste of your tahina sauce will largely depend on the quality of your tahina, use the good stuff.
May 9, 2019
May 13, 2019


1 Comment

  1. Reply

    Roslia Santamaria

    May 17, 2019

    This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂


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