Whole Grilled Eggplant with Harissa Vinaigrette
Recipe from: https://www.epicurious.com
1 large eggplant
¼ cup Italian parsley, chopped
1 tablespoon harissa paste
¼ cup extra virgin olive oil
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon kosher salt
1-inch-thick slices crusty bread, toasted on grill, for serving, if desired
Prepare charcoal grill, let coals cool to medium. Coals should be covered with ash and glowing red with no black remaining.
Grill eggplant directly on coals, turning occasionally, until skin is blackened and flash has collapsed, 15-20 minutes. (Alternatively, grill on the grate of a gas grill over medium-high heat, turning occasionally, 20-25 minutes.) Transfer to a wire rack and set inside a rimmed baking sheet and let cool slightly.
Carefully remove skin from eggplant, leaving stem intact. Season on all sides with salt. Let sit on a rack until excess water is drained, about 20-30 minutes.
Whisk lemon juice, harissa, honey and remaining ½ teaspoon salt in a small bowl to combine.
Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve and bread alongside, if desired.
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