Photo by Joseph De Leo, Food Styling by Anna Stockwell
Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it’ll soften into a deliciously smoky, spoonable mush. An easy harissa vinaigrette poured over the top adds sweet, spicy flavor to this summertime appetizer.
- 4–6 servings
- Active Time
- 15 minutes
- Total Time
- 45 minutes
- 1 large eggplant (about 1 1/2 lb.)
- 1 tsp. kosher salt, divided
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. harissa paste
- 1 Tbsp. honey
- 1/4 cup chopped parsley
- 4–6 (1"-thick) slices crusty bread, toasted on grill if desired
- Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
- Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15–20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20–25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
- Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20–30 minutes.
- Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.
- Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.
- Do Ahead: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.
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