Harissa Roasted Eggplant with Cumin-Lime Vinaigrette and Spiced Yogurt by @simonauscher

55 min

2 servings

🍆

1

Eggplant

🌶️

1 tsp

Harissa

🍋

1

Lime

🫒

4 tbsp

Olive oil

🧄

0.5 clove

Garlic

🫙

1 tsp

Ground cumin

🫙

1 tsp

Coriander seeds

🌿

1 handful

Parsley

🌿

1 handful

Basil

🧂

Salt

💧

20 cl

Water

🥣

Greek yogurt

  1. Cut
    • Eggplant

    Cut the eggplant lengthwise into eight pieces and place it in a baking dish.

  2. Mix
    • Harissa
    • Lime
    • Salt

    Mix the harissa with the juice of half a lime, a pinch of salt, and 2 tbsp olive oil.

  3. Brush
    • Eggplant
    • Water

    Brush the eggplant with the mixture and add 20 cl water to the dish.

  4. Place
    • Garlic
    • Eggplant

    Place the seasoned half head of garlic with the eggplant and bake for 35 minutes at 180°C.

  5. Toast
    • Ground cumin
    • Coriander seeds

    Toast the cumin and coriander seeds, then crush them with a pestle.

  6. Mix
    • Ground cumin
    • Coriander seeds
    • Lime

    Mix the crushed spices with the zest and juice of the remaining lime, a pinch of salt, and the remaining olive oil.

  7. Step
    • Eggplant
    • Garlic

    When the eggplant is tender and golden, retrieve the garlic.

  8. Press
    • Garlic

    Press the garlic into a bowl, pour in the cooking juices, and mash with a fork.

  9. Add
    • Greek yogurt
    • Parsley

    Add the Greek yogurt, mix well, plate two servings, and finish with a small bunch of herbs.

  10. Season
    • Parsley

    Lightly season the herbs with the remaining vinaigrette.

Harissa Roasted Eggplant with Cumin-Lime Vinaigrette and Spiced Yogurt by @simonauscher

55 min

2 servings

🍆

1

Eggplant

🌶️

1 tsp

Harissa

🍋

1

Lime

🫒

4 tbsp

Olive oil

🧄

0.5 clove

Garlic

🫙

1 tsp

Ground cumin

🫙

1 tsp

Coriander seeds

🌿

1 handful

Parsley

🌿

1 handful

Basil

🧂

Salt

💧

20 cl

Water

🥣

Greek yogurt

Preparation Steps

  1. Step 1/10

    Cut the eggplant lengthwise into eight pieces and place it in a baking dish.

    🍆Eggplant
    🔪Knife
    🍳Baking dish

  2. Step 2/10

    Mix the harissa with the juice of half a lime, a pinch of salt, and 2 tbsp olive oil.

    🌶️Harissa
    🍋Lime
    🧂Salt
    🫒Olive oil
    🥣Bowl

  3. Step 3/10

    Brush the eggplant with the mixture and add 20 cl water to the dish.

    🍆Eggplant
    🖌️Brush
    🍳Baking dish
    💧Water

  4. Step 4/10

    Place the seasoned half head of garlic with the eggplant and bake for 35 minutes at 180°C.

    🧄Garlic
    🍆Eggplant
    🍳Baking dish

  5. Step 5/10

    Toast the cumin and coriander seeds, then crush them with a pestle.

    🫙Ground cumin
    🫙Coriander seeds
    Pestle and mortar

  6. Step 6/10

    Mix the crushed spices with the zest and juice of the remaining lime, a pinch of salt, and the remaining olive oil.

    🫙Ground cumin
    🫙Coriander seeds
    🍋Lime
    🧂Salt
    🫒Olive oil
    🥣Bowl
    🧀Grater

  7. Step 7/10

    When the eggplant is tender and golden, retrieve the garlic.

    🍆Eggplant
    🧄Garlic

  8. Step 8/10

    Press the garlic into a bowl, pour in the cooking juices, and mash with a fork.

    🧄Garlic
    🥣Bowl
    🍴Fork

  9. Step 9/10

    Add the Greek yogurt, mix well, plate two servings, and finish with a small bunch of herbs.

    🥣Greek yogurt
    🌿Parsley
    🌿Basil
    🥣Bowl

  10. Step 10/10

    Lightly season the herbs with the remaining vinaigrette.

    🌿Parsley
    🌿Basil

Composition

Ingredients

Types

Vegetables, Condiments, Spices, Fruits, Oils, Herbs, Liquids, Dairy

Ingredients

Eggplant, Harissa, Lime, Olive oil, Garlic, Ground cumin, Coriander seeds, Parsley, Basil, Salt, Water, Greek yogurt

Notes

Garlic (The method refers to half a head of garlic), Salt (Used in pinches), Water (Added to the baking dish)

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, Low-Carb, soy-free, Sugar-Free, Vegetarian, Gluten-Free

Calories

290 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 15g, Fat: 24g, Fiber: 6g, Sugars: 7g

Nutritional Information

Minerals

Potassium: 450mg, Calcium: 90mg, Magnesium: 30mg, Sodium: 420mg

Vitamins

Vitamin C: 20mg, Vitamin K: 45mcg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Knife, Baking dish, Brush, Pestle and mortar, Bowl, Fork, Grater

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Everyday meal, Summer cooking

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, Mediterranean, North African

Geographic

to inform

Various

Aspect

Texture

Tender, Creamy, Charred

Flavors

Smoky, Spiced, Tangy, Garlicky, Herbaceous

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,keep eggplant and yogurt sauce separate if possible)