Cooked - Roasted Aubergine With Harissa-tahini Sauce

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Aubergine With Harissa-tahini Sauce

4.0

2 small to medium globe eggplants (about 2 lbs.), ends trimmed and halved lengthwise

2 Tbsp. extra-virgin olive oil, divided

1 Tbsp. lower-sodium soy sauce or tamari

2 tsp. mild harissa

1 tsp. maple syrup

Kosher salt

Chopped roasted cashews and fresh herbs for garnish ((I like parsley or mint))

Tahini sauce

2 Tbsp. tahini (sesame seed paste) ((I use Soom brand))

1 Tbsp. fresh lemon juice

2 tsp. mild harissa

1 tsp. maple syrup

1 tsp. minced fresh garlic

¼ tsp. each kosher salt and black pepper

Place a rack in the upper third of oven, and preheat to 400°F. Use a sharp knife to score flesh of eggplant in a crosshatch design. Sprinkle generously with salt, and let sit for 20 minutes. Use a paper towel to blot condensation from eggplant. (Salting the eggplant before roasting draws out excess moisture so the eggplant is less bitter and more tender.)Transfer eggplant to a baking sheet and coat with 1 to 2 Tbsp. olive oil. Bake, flesh side-down, for 20 minutes.
In a small bowl, combine 1 Tbsp. olive oil, soy sauce, harissa, and maple syrup; stir with a whisk. Remove eggplant from the oven and increase oven temperature to 450°F.Brush soy sauce mixture over flesh of eggplant, letting it seep into the scores. Turn eggplant back over so it's flesh side-down, and roast for another 15 minutes.
Meanwhile, prepare the Harissa-Tahini Sauce by combining tahini, lemon juice, harissa, maple syrup, and garlic in a small bowl. Whisk to combine, and season with salt and pepper. Add 1 Tbsp. water to thin out, if needed.
Transfer roasted eggplant to a serving platter, and drizzle Harissa-Tahini Sauce overtop. Garnish with chopped cashews and fresh herbs.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

CuisineMediterranean

Occasions🍽️Casual Dining📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 114 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...