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5 from 1 vote

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.
Total Time1 hr 45 mins
Course: Salad
Cuisine: Tunisian
Keyword: Intermediate
Servings: 6
Calories: 156kcal


  • Salad Spinner


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)
  • cup fresh mint leaves

For the yoghurt dressing…

  • 3 tbsps lemon juice (fresh)
  • ½ cup Greek yogurt
  • ¼ cup fresh mint leaves (chopped)


  • 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.


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