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Justine_Snacks

Sizzling Harissa Eggplant with Chickpeas

Whole eggplants get grilled until collapsing-soft, then butterflied and packed with a spiced harissa mixture of chickpeas and cherry tomatoes. Everything goes back on the heat until sizzling and charred, finished with cool feta and fresh mint.

⏱ 60 min4Americangrillingeggplantharissachickpeasvegetarian

Ingredients

  • 4small eggplants · about 2 lbs total
  • 1/2 cupmild harissa
  • 3 tablespoonstomato paste
  • 4garlic cloves · grated
  • 1/2 teaspoondried oregano
  • 1/2 teaspooncumin
  • 1 tablespoonbrown sugar
  • 1/2 teaspoonDiamond Crystal kosher salt
  • 1 1/2 cupscherry tomatoes · 9.5 oz
  • 1 canchickpeas · 13.5 oz
  • 3 tablespoonsextra virgin olive oil
  • 3 tablespoonsfeta · for topping
  • —fresh mint · for topping

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.

Creator's notes

Works on a grill or in the oven — the grill gets you the deepest char. Written recipe: https://justinesnacks.com/sizzling-harissa-eggplant-with-chickpeas/

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