Ingredients

The following ingredients have 4 Servings
  • 2 large eggplants (cut in half lengthwise, then in half again)
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 2 tablespoons goat cheese
  • 1-2 tablespoons harissa paste
  • 1 tablespoon olive oil or water (see notes)
  • ½ teaspoon balsamic vinegar
  • 1 clove garlic (very finely minced)
  • ¼ cup shelled pistachios (finely chopped)
  • Cilantro (for garnish)

Instruction

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  • Lay the eggplant slices, skin side down, on the baking sheet, drizzle them with olive oil and sprinkle with sea salt. Roast the eggplants in the oven for 30-35 minutes, or until they are soft and brown.
  • While the eggplants are roasting, prepare the creamy harissa sauce. In a small bowl, mix the harissa, goat cheese, olive oil or water, balsamic, and garlic.
  • When you pull the eggplants out of the oven use a spoon to brush the tops with the creamy harissa sauce and sprinkle the pistachios over the top. Garnish with a little cilantro, if you'd like. Serve immediately.