Active Time: 20 MinsTotal Time20 Mins
Yield: Serves 6 (serving size: 2 to 3 slices)
Tender, charred eggplant makes for a satisfying side dish that pairs well with any protein. Harissa is great for basting—a zippy, savory sauce that balances well with the sweetness of the honey. You can find harissa in the international aisle of most well-stocked grocery stores, but you can also get it online here, or substitute any garlic chili paste.
Ingredients
- 1/4 cup olive oil
- 2 tablespoons spicy harissa (such as Mina)
- 1 tablespoon fresh lime juice (from 1 medium lime)
- 1 teaspoon honey
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1 teaspoon kosher salt, divided
- 2medium (1 lb. each) unpeeled eggplants, sliced into 3/4-in.-thick rounds
- 2 tablespoons cilantro leaves
- Lime wedges
Nutritional Information
- Calories 133
- Fat 10g
- Satfat 1g
- Unsatfat 8g
- Protein 2g
- Carbohydrate 13g
- Fiber 5g
- Sugars 7g
- Added sugars 1g
- Sodium 327mg
- Calcium 2% DV
- Potassium 9% DV
- Calories 133
- Fat 10g
- Satfat 1g
- Unsatfat 8g
- Protein 2g
- Carbohydrate 13g
- Fiber 5g
- Sugars 7g
- Added sugars 1g
- Sodium 327mg
- Calcium 2% DV
- Potassium 9% DV
How to Make It
Step 1
Preheat a grill to high (450°F to 500°F). Or heat a grill pan over high. Stir together olive oil, harissa, lime juice, honey, pepper, cumin, and 1/2 teaspoon of the salt. Brush 1 side of eggplant slices with harissa mixture. Reserve remaining mixture for serving.
Step 2
Place eggplant slices on oiled grates, and grill, uncovered, until grill marks appear, about 3 minutes. Turn slices 90°, and grill, uncovered, until crosshatch marks appear, 2 more minutes. Flip slices, and repeat cooking and turning 90° until slices are fully cooked through.
Step 3
Remove from grill, drizzle with remaining harissa mixture, and sprinkle with remaining 1/2 teaspoon salt. Top with cilantro, and serve with lime wedges. Serve warm or at room temperature.
Source: Read Full Article