Description
This Tunisian Roasted Eggplant Salad is a vibrant dish that combines the rich flavors of roasted eggplants with the fiery zest of harissa and the fresh tang of lemon. It’s a perfect representation of Tunisian cuisine, where bold spices meet simple, fresh ingredients to create dishes with deep flavors and satisfying textures.
Ideal for a light lunch or a side dish, this salad is not only delicious but also health-conscious, catering to vegan and vegetarian diets. Each bite offers a burst of flavors that transport your senses straight to the heart of Tunisian kitchens, making it a must-try for anyone looking to diversify their culinary repertoire.
Ingredients
3 large eggplants
3 garlic cloves, minced
1 tablespoon harissa
3 tablespoons lemon juice, freshly squeezed
½ teaspoon coarse salt
⅓ cup oil
Instructions
Preheat the oven to 450°F (230°C).
Peel and cut the eggplants, then arrange them on a parchment-lined baking sheet.
Drizzle with oil and sprinkle with salt, mixing well.
Roast for about 40 minutes or until the eggplants are golden and tender.
In a small bowl, combine minced garlic, harissa, and lemon juice.
Once the eggplants are roasted, drizzle the harissa mixture over them and gently toss to combine.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 180 kcal