Baby Eggplant with Harissa
Heat, by Waldy Malouf and Melissa Clark (Broadway Books, 2003)
Adapted by StarChefs
Yield: 4 Servings
*Harissa is available at specialty and Middle Eastern food markets.
- 4 small Japanese eggplants, halved lengthwise
- ¼ cup extra virgin olive oil, plus additional for drizzling
- 3 Tablespoons fresh mint, chopped, plus additional for garnish
- 4 teaspoons harissa* (can substitute chili garlic paste or other
- 1 Tablespoon lemon juice, freshly squeezed
- ½ teaspoon coarse sea salt or kosher salt, plus additional
- Black pepper, freshly ground
- Lemon wedges, for serving
Score the cut sides of the eggplants lightly into a crosshatch
pattern. In a bowl, whisk together the olive oil, mint, harissa, lemon
juice, salt, and pepper to taste. Lay eggplants on a platter, cut
sides up, and brush them with harissa mixture. Let eggplants sit at
room temperature for 30 minutes to 1 hour. Preheat the grill.
Lay eggplants cut sides down on the grill, turning when cut sides
are well browned, and cook until completely tender, about 12 to
Drizzle eggplants with a little olive oil, season with salt and
pepper to taste, and sprinkle with additional chopped mint. Serve
hot or at room temperature and garnish with lemon wedges.
(Note: The eggplant can also be cooked in the oven under the broiler.
Once cooked, the eggplant can be puréed to make a wonderful
An aromatic, floral white such as Navarro Vineyards 2003 Gewurztraminer