Best 2 Grilled Whole Eggplant With Harissa Vinaigrette Recipes
Grilled Whole Eggplant with Harissa Vinaigrette: A Delightful Fusion of Flavors
Tantalize your taste buds with the tantalizing grilled whole eggplant with harissa vinaigrette, a culinary masterpiece that blends the smoky richness of grilled eggplant with the vibrant spiciness of harissa vinaigrette. This delectable dish offers a delightful symphony of flavors and textures, making it a perfect addition to your vegetarian or vegan repertoire.
The harissa vinaigrette, a zesty blend of harissa paste, olive oil, lemon juice, and fresh herbs, adds a vibrant kick to the tender and smoky eggplant. The recipe also includes instructions for a refreshing yogurt sauce, a perfect complement to the spicy vinaigrette. And if you're looking for a complete meal, there are accompaniments like roasted red pepper hummus and a zesty tomato salsa to elevate your dining experience.
This grilled eggplant dish is not only a flavor sensation but also a visual delight. The charred exterior of the eggplant, contrasted with the vibrant green of the harissa vinaigrette and the creamy white of the yogurt sauce, creates a stunning presentation that will impress your guests.
For those seeking a vegan option, this recipe provides a delightful almond-tahini sauce as an alternative to the yogurt sauce. The nutty flavor of almond butter combined with the creamy texture of tahini creates a rich and satisfying sauce that complements the grilled eggplant perfectly.
Elevate your next gathering or mealtime with this grilled whole eggplant with harissa vinaigrette. With its bold flavors, stunning presentation, and versatile accompaniments, this dish is sure to become a favorite among vegetarians, vegans, and food enthusiasts alike.
GRILLED WHOLE EGGPLANT WITH HARISSA VINAIGRETTE
Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable mush. An easy harissa vinaigrette poured over the top adds sweet, spicy flavor to this summertime appetizer.
Provided by Anna Stockwell
Categories Eggplant Grill/Barbecue Lemon Juice Honey Parsley Bread Soy Free Dairy Free Peanut Free Summer Fall Dinner Appetizer
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal fire in a grill. Let coals cool to medium heat (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 flesh has collapsed, 15-20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
- Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20-30 minutes.
- Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. 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 with bread alongside.
- Do Ahead: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.
GRILLED EGGPLANT WITH MINT VINAIGRETTE
Provided by Curtis Stone
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Lay the eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with salt. Set aside about 30 minutes, or until moisture beads on top of the eggplant.
- Prepare a grill for medium-high heat. Rinse the eggplant to remove the excess salt and pat dry. Brush the eggplant slices with 3 tablespoons of the olive oil, coating both sides. Season with salt and pepper. Working in batches, grill the eggplant about 5 minutes per side, or until char marks form and the eggplant is very tender. Transfer to a platter as you finish each batch.
- Meanwhile, grate the zest of the lemon into a small bowl. Halve the lemon and squeeze 2 tablespoons of juice into the bowl. Whisk in the vinegar, shallots, chopped mint and the remaining 5 tablespoons oil. Season the vinaigrette to taste with salt and pepper.
- Spoon the vinaigrette over the grilled eggplant and sprinkle with the mint leaves. Using a vegetable peeler, shave thin slices of feta cheese over the eggplant. Sprinkle with pepper and serve.
Tips:
- Choose the right eggplant: Look for eggplants that are firm, shiny, and have a deep purple color. Avoid eggplants that are bruised or have blemishes.
- Prick the eggplant: Before grilling, use a fork to prick the eggplant all over. This will help the eggplant cook evenly and prevent it from exploding.
- Grill the eggplant over medium heat: This will help the eggplant cook through without burning.
- Let the eggplant cool slightly before handling: The eggplant will be very hot when it comes off the grill. Let it cool slightly before handling it to avoid burning yourself.
- Remove the eggplant skin: Once the eggplant is cool enough to handle, use a sharp knife to score the skin lengthwise. Then, use your fingers to peel off the skin.
- Make the harissa vinaigrette: While the eggplant is grilling, make the harissa vinaigrette. This vinaigrette is a delicious and flavorful dressing that will complement the eggplant perfectly.
Conclusion:
Grilled whole eggplant with harissa vinaigrette is a delicious and easy-to-make dish that is perfect for a summer meal. The eggplant is grilled until tender and smoky, and the harissa vinaigrette adds a spicy and flavorful kick. This dish is sure to be a hit with your family and friends.
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