Grilled Whole Eggplant With Harissa Vinaigrette

Name: Grilled Whole Eggplant With Harissa Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 large eggplant (approximately 1 1/2 pounds); 1 teaspoon of kosher salt (divided); 1/4 cup of extra-virgin olive oil; 1 tablespoon of fresh lemon juice; 1 tablespoon of harissa paste; 1 tablespoon of honey; 1/4 cup of chopped parsley; 4 to 6 slices of crusty bread (about 1 inch thick, toasted on the grill if desired.)

Previous

Next

Grilled Whole Eggplant With Harissa Vinaigrette

Have you ever tried grilling a whole eggplant? It’s a simple and flavorful way to enjoy this versatile vegetable. With just a few ingredients and a hot grill, you can transform a humble eggplant into a smoky and delicious dish that will impress your family and friends.

Why Grill Whole Eggplant?

Grilling a whole eggplant allows the flavors to intensify and develop a rich, smoky taste. The heat from the grill caramelizes the natural sugars in the eggplant, creating a depth of flavor that is hard to achieve with other cooking methods. Plus, grilling the eggplant whole ensures that it stays moist and tender on the inside while getting a beautiful char on the outside.

How to Grill Whole Eggplant

Grilling a whole eggplant is easier than you might think. Start by preheating your grill to medium-high heat. While the grill is heating up, use a fork to poke a few holes in the eggplant to prevent it from bursting during cooking. This also allows the smoky flavors to penetrate the flesh more effectively.

Once the grill is hot, place the whole eggplant directly on the grates. Close the lid and let it cook for about 15-20 minutes, turning occasionally, until the skin is charred and the flesh is soft and tender. The exact cooking time may vary depending on the size of your eggplant and the heat of your grill, so keep an eye on it to prevent overcooking.

Harissa Vinaigrette: The Perfect Accompaniment

While the eggplant is grilling, you can prepare a delicious harissa vinaigrette to drizzle over the finished dish. Harissa is a spicy North African chili paste that adds a kick of heat and complexity to the vinaigrette. Combine harissa paste with olive oil, lemon juice, garlic, and a pinch of salt and pepper. Mix well until all the ingredients are fully combined.

Once the eggplant is cooked, remove it from the grill and let it cool slightly. The skin will easily peel away, revealing the soft and smoky flesh underneath. Drizzle the harissa vinaigrette over the grilled eggplant, allowing the flavors to meld together. The spicy and tangy vinaigrette complements the smoky eggplant perfectly, creating a harmonious balance of flavors.

Ways to Serve Grilled Whole Eggplant

There are so many delicious ways to enjoy grilled whole eggplant. You can serve it as a side dish alongside grilled meats or fish, or use it as a base for a flavorful vegetarian meal. Slice the grilled eggplant and layer it with fresh tomatoes, mozzarella cheese, and basil for a simple and refreshing salad. Or, stuff the eggplant with a mixture of breadcrumbs, herbs, and cheese, then bake it until golden and crispy.

Grilled whole eggplant is also a fantastic addition to sandwiches and wraps. Spread a layer of hummus on a piece of crusty bread, then top it with slices of grilled eggplant, roasted red peppers, and arugula. The smoky flavors of the eggplant elevate the sandwich to a whole new level of deliciousness.

Conclusion

Grilling a whole eggplant is a fantastic way to bring out its natural flavors and create a mouthwatering dish. The smoky and charred exterior pairs perfectly with the tender and creamy flesh inside. With a simple harissa vinaigrette, you can take the grilled eggplant to a whole new level of deliciousness. So, fire up your grill and give this recipe a try. Your taste buds will thank you!

Frequently Asked Questions

1. Can I grill eggplant on a stovetop?

Yes, you can grill eggplant on a stovetop using a grill pan. Simply heat the grill pan over medium-high heat, brush the eggplant with oil, and cook for about 3-4 minutes per side, until charred and tender.

2. Can I use a different sauce instead of harissa?

Absolutely! If you’re not a fan of harissa or don’t have it on hand, you can use any other sauce or dressing that you prefer. Experiment with different flavors to find your favorite combination.

3. Can I grill other vegetables alongside the eggplant?

Definitely! Grilling vegetables together adds a wonderful depth of flavor. Zucchini, bell peppers, and onions are great options to grill alongside the eggplant.

4. How do I know if the eggplant is cooked?

The eggplant is cooked when the skin is charred and the flesh is soft and tender. You can test it by gently pressing the eggplant with a fork or tongs. If it gives easily, it’s done.

5. Can I grill the eggplant ahead of time?

Yes, you can grill the eggplant ahead of time and store it in the refrigerator. Simply let it cool completely, then place it in an airtight container. It will stay fresh for up to 3 days.

6. What other seasonings can I add to the vinaigrette?

In addition to harissa, you can add other seasonings like cumin, paprika, or fresh herbs such as parsley or cilantro. Play around with different flavors to customize the vinaigrette to your taste.

7. Can I use a different type of eggplant?

Absolutely! While the traditional globe eggplant is commonly used for grilling, you can also try other varieties like Japanese eggplant or Italian eggplant. Each type has its own unique flavor and texture.

8. Can I grill the eggplant without oil?

Grilling the eggplant without oil is possible, but brushing it with a little oil helps prevent sticking and adds flavor. You can use olive oil, vegetable oil, or any other oil of your choice.

Grilled Whole Eggplant With Harissa Vinaigrette

Prep15 min

Total15 min

Servings4

1 large eggplant (approximately 1 1/2 pounds)
1 teaspoon of kosher salt (, divided)
1/4 cup of extra-virgin olive oil
1 tablespoon of fresh lemon juice
1 tablespoon of harissa paste
1 tablespoon of honey
1/4 cup of chopped parsley
4 to 6 slices of crusty bread (, about 1 inch thick, toasted on the grill if desired.)

Start by preparing a charcoal fire in a grill and allow the coals to cool down until they reach a medium heat. The coals should be covered with ash and glowing red, with no black remaining.
Grill the eggplant directly on the coals, turning it occasionally, until the skin becomes blackened and the flesh collapses. This usually takes about 15-20 minutes. Alternatively, you can grill the eggplant on the grate of a gas or charcoal grill over medium-high heat, turning it occasionally, for about 20-25 minutes.
Once done, transfer the grilled eggplant to a wire rack set inside a rimmed baking sheet and let it cool slightly.
Carefully remove the skin from the eggplant, making sure to leave the stem intact. Season the eggplant on all sides with 1/2 tsp of salt and let it sit on the rack to allow excess water to drain for about 20-30 minutes.
In a small bowl, whisk together the oil, lemon juice, harissa, honey, and the remaining 1/2 tsp of salt to combine and create a dressing.
Using a paring knife, make several slits down the length of the eggplant on each side. Transfer the eggplant to a plate and pour the dressing over it. Top it with parsley and serve it with bread on the side.
If you want to prepare the eggplant ahead of time, you can

dairy-free, dinner, Eggplant, Epicurious, Grilling, harissa, nut-free, Side, Vegetable, Vegetarian