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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.