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Vegan grilled eggplant Harissa and tahini

Name: Vegan grilled eggplant harissa and tahini
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 2
Ingredients: 1 Eggplant; 2 Tbsp of tahini paste; 1 Tsp of za'atar; 2 Tbsp of Dalia's pantry Original harissa; 2 Tbsp of olive oil; 0.25 Tsp of salt; 0.125 Tsp of Black pepper; 0.25 Cup pomegranate; 0.25 Cup chopped parsley

April 2, 2023

[[ recipeID=recipe-8lfzbmb82, title=Vegan grilled eggplant harissa and tahini ]]

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Vegan grilled eggplant harissa and tahini

This dish is a vegan, flavorful and healthy Middle Eastern-inspired dish that's perfect for a light lunch or as a side dish.

Servings: 2

Keywords:

Prep Time: 2 mins
Cook Time: 10 mins
Total Time: 12 mins

Ingredients

Instructions

Ingredients

1 Eggplant
2 Tbsp of tahini paste
1 Tsp of za'atar
2 Tbsp of Dalia's pantry Original harissa
2 Tbsp of olive oil
¼ Tsp of salt
⅛ Tsp of Black pepper
¼ Cup pomegranate
¼ Cup chopped parsley

Instructions

Pierce the eggplant with a fork in several places and hold it directly over the flame. Cook for 10-15 minutes, turning occasionally, until the skin is charred and the flesh is soft.
Once the eggplant is cooked, remove it from the heat and let it cool slightly.
Cut the eggplant in half and place it in a serving plate.
In a small bowl, mix together the tahini, Harissa, and olive oil until smooth and creamy.
Taste the dip and adjust the seasoning as needed with salt, pepper, or Harissa.
To serve, drizzle the tahini mixture over the cooked eggplant, and sprinkle with the za'atar, chopped parsley and pomegranate seeds. Enjoy this with pita bread, crackers, or sliced vegetables.

Notes

Note that grilling eggplant on an open flame can be messy and may produce a smoky smell, so you may want to open a window or turn on the kitchen fan while grilling.