Aubergines Grillées, Crème de Feta et Huile à l’Harissa
This delightful dish combines roasted eggplants with creamy feta sauce and spicy harissa, perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 medium eggplants, cut into cubes
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Fresh parsley, chopped for garnish
- Yogurt or tahini for serving
Instructions
- Preheat the oven to 200°C (400°F).
- Toss the cubed eggplant with olive oil, salt, and pepper in a large bowl.
- Spread eggplant cubes on a baking sheet in a single layer and roast for 25-30 minutes.
- Heat a tablespoon of olive oil in a skillet over medium heat and cook the diced onion for about 5 minutes.
- Stir in the minced garlic, cumin, and smoked paprika and cook for an additional minute.
- Combine the roasted eggplants with the onion mixture and serve warm, garnished with fresh parsley and yogurt or tahini.
Notes
You can substitute olive oil with avocado oil for a different flavor profile. For extra heat, add a pinch of cayenne pepper to the spice mixture.