These grilled eggplants are delicious! The recipe is inspired by Yotam Ottolenghi. I really like the combinations of flavors it offers. It takes us where we never thought we would go. Thanks to him, cooking vegetables becomes an explosion of flavors.
I test a lot of recipes from his books or his columns. If I’m sharing one with you here, it’s because it particularly appealed to me and I’ve already prepared it several times.
This is the case with these eggplants. I’m sure you’ll love these eggplants too. The spiciness is perfectly balanced. 1/2 tube of harissa can be scary but, believe me, it’s perfect. Of course, if you don’t like it at all when it’s hot, you may need to decrease the dose slightly.
The photos in this article are taken a few days apart. The accompaniments are not quite the same. These eggplants can be served with whipped feta. It’s a delight. A Greek yogurt will also be delicious.
Do not forget the bread, essential to enjoy this dish.
Grilled eggplant and harissa oil:
4 small eggplants
1 tbsp lemon juice
1 tbsp maple syrup
50ml olive oil
Put a grill pan on high heat, and place the eggplant on it. Grill all sides. It will take about 20 minutes. Let the aubergines cool down, then gently remove the skin. Leave the rod.
Open the eggplants and season.
For the sauce, simply combine all the ingredients.
200 g of feta + 75 ml of liquid cream
WHERE 250 g Greek yogurt
flower of salt
fresh herbs (coriander, mint..;)
If you choose whipped feta, mix the feta and cream together until smooth.
If you prefer yogurt, simply add a little fleur de sel.
Add some roasted pine nuts and herbs.