Harissa-Date Glazed Eggplant with Tahini & Pine Nuts

When harissa meets date syrup, magic happens—seriously. This is what happens when two pantry favorites fall in love: smoky heat, gentle sweetness, and a tahini base that ties it all together. The glaze caramelizes beautifully in the oven, giving the eggplant that deep, almost jammy richness we can’t get enough of.

 

Tahini Spread

  • 1 cup tahini

  • 1¼ cups water

  • ½ teaspoon salt

Pine Nut Topping

  • ¼ cup pine nuts

  • 4 teaspoons olive oil

  • 2 teaspoons Rosey Harissa Spice or Fiery Harissa Spice (go for Fiery if you like it with a kick, or Rosey if you prefer the flavor minus the heat)

Roasted Eggplant

  • 5 small-medium eggplants

  • Olive oil, for brushing

  • Salt

Harissa Glaze

  • 3 tablespoons Signature Harissa

  • 1 tablespoon date syrup

  • 1 tablespoon olive oil

COOKING & ASSEMBLY

  1. Whisk together the tahini, water, and salt until smooth and creamy. Set aside. You’re looking for a thicker consistency than your usual tahini sauce.

  2. Pinch of saltIn a small pan, toast the pine nuts with the olive oil over medium heat until golden. Stir in the harissa spice and a pinch of salt. Remove from heat and set aside.

  3. Cut the eggplants in half lengthwise. Using a small, sharp knife, score the flesh in a crosshatch pattern—make diagonal cuts about ½ inch apart in one direction, then repeat in the opposite direction to form small cubes, being careful not to cut through the skin. Brush the cut sides with olive oil and sprinkle with salt.

  4. Roast cut-side down on a parchment-lined baking sheet at 400°F for 15-20 minutes.

  5. Whisk together the harissa, date syrup, and olive oil. Brush the glaze over the roasted eggplants and return to the oven for 10 minutes, cut side up, until golden and caramelized.

  6. Spread the tahini on a serving platter. Arrange the glazed eggplants on top. Spoon over the pine nuts and their oil, and sprinkle with chopped parsley.