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Roasted Eggplant with Mint Harissa Yogurt

This Eggplant is incredibly creamy, paired with a golden, chewy exterior. The addition of the mint harissa yogurt takes the classic roasted eggplant to another level. Garnish with herbs and a drizzle of sesame oil for the true experience.
Servings: 6 servings


  • 3 large eggplants
  • Olive oil for brushing
  • Sea salt
  • Sesame oil for finishing
  • Fresh herbs like cilantro parsley (optional garnish)


    Mint Harissa Yogurt

    • Makes: 1 cup
    • 220 g 1 cup Greek yogurt
    • 15 g ⅓ cup mint, coarsely chopped
    • 2 cloves roasted garlic
    • 2 tablespoons olive oil
    • ¼ teaspoon salt
    • 1 teaspoon harissa paste


    • Preheat the oven to 350°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (stalk remains for presentation
    • Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper
    • Brush each half generously with olive oil
    • Sprinkle with sea salt
    • Roast for 35 to 40 minutes until golden brown and caramelized. Alternate version: roast for 20 minutes only and finish face down on a well oiled grill rack for the additional time.
    • Remove from the oven and serve warm with a dollop of yogurt and herb garnish

    Prepare the yogurt:

    • In blender, combine all ingredients.
    • Puree until smooth
    • Store in airtight container for up to 1 week.
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