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Grilled Eggplant with Preserved Lemon Harissa

Serves 4 to 6


3 Japanese eggplants

2 ½ tablespoons Preserved Lemon Harissa

1 tablespoon extra-virgin olive oil

½ teaspoon salt


1.     Preheat a gas or charcoal grill. Place eggplants on the hot grill and cook, turning every 2 to 3 minutes with tongs until the outside is completely charred and the inside is very soft. Remove from heat and let cool to the touch. Slice eggplants in half and scoop out the flesh, discarding the charred peel. Chop the flesh finely.

2.     Add the eggplant to a bowl and mix with harissa, olive oil, and salt until well combined. Serve at room temperature. Garinsh with chopped parsley/chives or any other fresh herbs you got on hand.