Roasted Eggplant with Tahini-Harissa Sauce
The Seasonal Side Bundle features a mix of produce, pantry, and fresh ingredients to create a complete dish. This bundle includes items and a recipe to make a whole roasted eggplant with chickpeas and a nutty, spiced dressing.
Ingredients:
- 1 globe eggplant
- 1 lemon, halved
- 1 can of chickpeas
- ¼ cup tahini
- 1 tbsp. honey
- 2 tbsp. harissa
- ¼ tsp. salt
Instructions:
- Preheat oven to 425 degrees. Pierce eggplant with fork and coat generously with olive oil. Roast for 40 minutes or until fork-tender. The skin will stay slightly tough.
- Drain and rinse chickpeas, coat with olive oil, salt and pepper. Roast until lightly browned. (These will be done before the eggplant).
- While the eggplant and chickpeas roast in the oven, combine tahini, 1 tablespoon of harissa, the juice of half of the lemon, honey, and salt. Thin out the sauce till it's a drizzle consistency.
- Once the eggplant and chickpeas are done, place the eggplant on a plate, cut in half longways and mash with a fork. Drizzle olive oil and a sprinkle of salt on top. Next, place the chickpeas on top of the eggplant and drizzle on tahini-harissa sauce.
- Lastly, spoon the last tablespoon of harissa in little dollops over the eggplant and squeeze the second half of the lemon over top.
