Sizzling Harissa Eggplant with Chickpeas

Ingredients

Steps

1. 1

   Preheat a grill or oven to 450°F. If using a grill, use high heat to get between 500-550°F.

2. 2

   Wash the 4 eggplants and pierce them a few times with a knife.

3. 3

   Place the eggplants on the grill and cook for 15-20 minutes, until fully softened, flipping every 5 minutes. If using the oven, place them on a sheet pan; it may take double the time.

4. 4

   While the eggplant cooks, whisk together the harissa, tomato paste, grated garlic, oregano, cumin, brown sugar, and kosher salt in a large bowl.

5. 5

   Quarter the cherry tomatoes and add them to the bowl. Drain and rinse the chickpeas and add those as well. Drizzle with the olive oil and mix well.

6. 6

   When the eggplants are soft, transfer them to a large sheet pan and let them cool slightly. Slice them open lengthwise, butterflying each one, then make a few long cuts in the flesh so the harissa mixture can soak in.

7. 7

   Evenly divide the harissa chickpea mixture across each eggplant, pressing it into the slits.

8. 8

   Place the sheet pan on the grill or in the oven for 20-25 minutes, until the eggplant is sizzling and the tomatoes are deeply charred.

9. 9

   Top each eggplant with a sprinkling of feta and mint.

10. 10

    To serve, scoop out the eggplant flesh and harissa topping, mixing them together a bit. Eat with rice, grains, or your favorite flatbread.