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    Home » By Season » Summer Salads

    Eggplant Salad with Harissa

    Filed Under: Gourmet Salads, Low Carb, Summer Salads, Vegetarian

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    This Eggplant Salad is substantial enough to have as a main meal with big bold flavours. A great vegetarian option for your next dinner.

    Jump to Recipe Print Recipe

    ROASTED HARISSA EGGPLANT  SALAD

    The eggplant absorbs the aromatic Harissa paste for a spicy flavour hit that complements the sweetness of the cherry tomatoes with the minty yoghurt dressing having a cooling effect.

    What is Harissa and what can I use as a substitute?

    Harissa is a fiery Tunisian blend made with chillies, spices, garlic and oil. It is just magic on eggplant!

    You should be able to find it in the International food aisle at your supermarket or at a Middle Eastern specialty store.

    Alternatively, you may substitute with either sambal oelek or sriracha as they both the garlicky heat that is needed here. Then simply add a
    ¼ teaspoon each of ground coriander and cumin powder to add the necessary spicy aroma.

    CLOSE UP OF EGGPLANT SALAD WITH HARISSA

    How to prepare the eggplants

    1WASH & SALT EGGPLANTS
    Preheat your oven to 220°C (425°F). Line a roasting pan with baking paper.
    Wash the eggplant remove the tops and bottoms then cut your eggplant in half, cut each half into thirds then cut into medium-sized cubes.

    I like to salt my eggplants before cooking for a much creamier texture, if you prefer your eggplant meatier then there is no need to salt them.

    To do this place your eggplant cubes in a colander and sprinkle with coarse sea salt. Allow to sit for at least 60 minutes, you will know when they are ready once you see either liquid beads form on them or you see your eggplant start to sweat. Pat them dry with a towel to remove the excess water and salt.

    • CUTTING-EGGPLANT-INTO-CUBES-2
      CUBE YOUR EGGPLANT
    • CUBED-EGGPLANTS-IN-COLANDER
      PLACE IN A COLANDER
    • TOSSING-EGGPLANT-CUBES-WITH-SALT
      PLACE IN A COLANDER
    • EGGPLANT-CUBES-WITH-SALT
      ADD COARSE SEA SALT
    • EGGPLANT-SWEATING-
      ALLOW TO SWEAT
    • PATTING-EGGPLANT-DRY
      PAT DRY

    2ROAST EGGPLANTS
    Place the eggplant cubes, Harissa paste and olive oil, on a baking tray and mix until the eggplant is well coated with the Harissa.

    Roast the eggplant in the oven until well cooked (approximately 40 minutes, turning it occasionally until it is golden brown all over. Allow the eggplant mix to cool.

    • CUBED-EGGPLANT-ON-TRAY-COATED-WITH-HARISSA
      MIX TO COMBINE
    • ROASTED-EGGPLANT-WITH-HARISSA
      ROAST UNTIL GOLDEN
    • CUBED-EGGPLANTS-ON-BAKING-TRAY
      PLACE ON A BAKING TRAY
    • CUBED-EGGPLANT-ON-TRAY-WITH-HARISSA-AND-OIL
      ADD HARISSA & OIL

    Putting this salad together

    While you are waiting for your eggplant to cook and cool you can prepare the rest of your ingredients.

    1Wash your rocket (arugula) in cold running water, remove any wilted or damaged leaves, then spin dry in a salad spinner to remove excess water. Transfer to a large mixing bowl.

    • WASHING-BABY-ROCKET
      WASH YOUR ARUGULA (ROCKET)
    • BABY-ROCKET-IN-SALAD-SPINNER
      WASH & DRY YOUR ROCKET/ARUGULA

    2Wash your cherry tomatoes under cold running water and cut in half.
    You can do this either by cutting them one by one or by placing a few under a plastic lid and running a serrated knife through them. However, if your tomatoes are a bit soft it is easier to place your hand over a few and then run a serrated knife through them.
    Transfer to your bowl.

    • CUTTING-CHERRY-TOMATOES-WITH-LID
      USE A LID TO SLICE A FEW AT A TIME
    • CUTTING-CHERRY-TOMATOES-WITH-HAND
      OR USE YOUR HAND

    3MAKE DRESSING
    Place all the dressing ingredients in a blender or small food processor and blitz until well combined.
    You are looking for a creamy consistency with green flecks of mint throughout if it looks pale green then you have blitzed it for too long.

    • MINTY-YOGHURT-DRESSING-INGREDIENTS
      ADD ALL INGREDIENTS TO BLENDER
    • MINTY-YOUGHURT-DRESSING-BLITZED
      BLITZ UNTIL COMBINED

    4ASSEMBLE SALAD
    Add the cooled eggplant mix to your mixing bowl with the rocket (arugula) and tomatoes, then gently toss them until well combined. You can add a bit more oil if your salad looks a bit dry if you like. Taste and adjust seasonings according to your taste.

    Arrange your salad in a bowl, then place the dressing in a small bowl or sauceboat and serve on the side.

    • INGREDIENTS-FOR-HARISSA-EGGPLANT-IN-BOWL
      ADD ALL INGREDIENTS TO BOWL
    • MIXING-EGGPLANT-SALAD-WITH-HARISSA
      MIX WELL TO COMBINE

    Serving Ideas

    This salad is best friends with lamb, we served ours at a barbecue where we had roasted a baby lamb on the spit. But it is also great with a roast lamb leg and it also pairs well with store-bought charcoal chicken.

    Make ahead tips & Leftovers

    You can easily prepare your eggplant and dressing the day before and just assemble the salad just before serving. It can be made 1-2 hours in advance.

    The leftover salad can be stored covered in the fridge and easily be enjoyed the following day. But you can easily add it to some pasta or noodles and enjoy for a delicious lunch.

    Try some more of our eggplant salad recipes...

    • CHINESE-EGGPLANT-SALAD-FEATURED-IMAGE
      CHINESE EGGPLANT SALAD
    • SAUTEED-EGGPLANT-SALAD
      SAUTEED EGGPLANT SALAD

    EGGPLANT SALAD WITH HARISSA

    Eggplant Salad with Harissa

    This Eggplant Salad is substantial enough to have for the main meal and has big bold flavours.
    A great vegetarian option for your next dinner.
    Print Recipe Pin Recipe Rate this Recipe
    Total Time: 1 hour 45 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Tunisian
    Keyword: Intermediate
    Servings: 6
    Calories: 156kcal
    Equipment
    • Salad Spinner
    Ingredients
    For the Harissa Eggplant…
    • 1 kg eggplant (approximately 4 small or 2 large eggplants)
    • 1-2 tbsps Harissa (depending on how spicy you like it)
    • ¼ cup olive oil (extra virgin)
    For the salad…
    • 50 grams baby rocket (arugula) (2 cups tightly packed)
    • 500 grams cherry tomatoes (2 small punnets)
    • ⅓ cup fresh mint leaves
    For the yoghurt dressing…
    • 3 tbsps lemon juice (fresh)
    • ½ cup Greek yogurt
    • ¼ cup fresh mint leaves (chopped)
    Metric - Imperial
    Instructions
    • Preheat your oven to 220°C (425°F). Line a roasting pan with baking paper.
    • Wash and trim your eggplants cut into large cubes and then salt.
    • Place on your baking tray add the oil and harissa and toss together until the eggplant is well coated.
    • Roast the eggplants until they are golden brown, turning half-way through the cooking process (approximately 40 minutes total). Allow the mix to cool slightly when done.
    • In the meantime prepare the rest of your ingredients.
    • Rinse your rocket (arugula) and either pat dry with a towel or spin dry in a salad spinner. Transfer to a bowl.
    • Rinse your cherry tomatoes, pat dry and then cut in half. Add to your bowl.
    • Put all your dressing ingredients in a small food processor blender and blitz until smooth.
    • Add your cooled eggplant to the bowl with the rocket (arugula) and tomatoes and toss until well combined.
    • Arrange in a salad bowl and place the dressing in a small bowl or sauceboat and serve on the side.
    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 156kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 672mg | Fiber: 6g | Sugar: 9g | Vitamin A: 926IU | Vitamin C: 29mg | Calcium: 72mg | Iron: 1mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
    EGGPLANT SALAD WITH HARISSA (1)

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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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