Grilled Whole Eggplant With Harissa Vinaigrette
by Anna Stockwell
summer
Yield: 4–6 servingsTotal: Total: 45 minutes
Ingredients
You have 1 of 8
produce
- ○1 Tbsplemon juice(fresh)
- ○1/4 cupparsley(chopped)
- ○1eggplant
grain
- ○4–6 slicesslices crusty bread(toasted on grill if desired)
pantry staple
- ○1 tspkosher salt(divided)
- ○1/4 cupextra-virgin olive oil
- ○1 Tbspharissa paste
- ✓1 Tbsphoney
Instructions
- Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
- Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15–20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20–25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
- Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20–30 minutes.
- Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.
- Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.
- Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.