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Three grilled eggplant halves topped with harissa, yogurt, fresh herbs, and red onion on a white rectangular plate.
Layla

Grilled Eggplant with Harissa

Smoky, charred eggplant meets fiery North African harissa for a bold summer side that steals the show.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mediterranean, North African
Calories: 198
Ingredients Equipment Method Notes

Ingredients
  

For the Eggplant
  • 2 medium globe eggplant about 1.5 lbs total, stemmed and sliced into 1/2-inch rounds
  • 3 tbsp extra-virgin olive oil divided
  • 1 tsp kosher salt
For the Harissa Dressing
  • 2 tbsp harissa paste store-bought or homemade
  • 1 tbsp fresh lemon juice freshly squeezed
  • 1 tsp honey
  • 1 small clove garlic finely grated
For Serving
  • 1/4 cup fresh mint torn leaves
  • 2 oz feta cheese crumbled
  • 2 tbsp toasted pine nuts

Equipment

  • Gas or Charcoal Grill
  • Pastry brush
  • Large Rimmed Baking Sheet

Method
 

Prep the Eggplant
  1. Lay eggplant slices on a large rimmed baking sheet in a single layer. Sprinkle both sides with kosher salt and let stand 15 minutes. Pat dry with paper towels - this draws out bitterness and prevents soggy grilled eggplant.
Make the Harissa Dressing
  1. In a small bowl, whisk together harissa, remaining 2 tablespoons olive oil, lemon juice, honey, and grated garlic until smooth. Taste and adjust - add more honey if too spicy, more harissa if too mild.
Grill the Eggplant
  1. Heat grill to medium-high (400-450F). Brush both sides of eggplant rounds with 1 tablespoon olive oil. Grill 4-5 minutes per side until deeply charred with grill marks and flesh is tender when pierced with a knife. Transfer to a serving platter.
Assemble and Serve
  1. Drizzle harissa dressing over warm eggplant. Scatter torn mint, crumbled feta, and toasted pine nuts on top. Serve immediately while eggplant is still warm, or at room temperature within 2 hours.

Notes

Look for firm, heavy eggplants with glossy skin and no soft spots - smaller ones have fewer seeds and less bitterness. If you cannot find harissa, substitute 1 tablespoon sambal oelek plus 1/2 teaspoon smoked paprika and 1/2 teaspoon ground cumin. The eggplant can be grilled up to 4 hours ahead; hold at room temperature and dress just before serving.