Antonis Achilleos
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 6 (serving size: 2 to 3 slices)

Tender, charred eggplant makes for a satisfying side dish that pairs well with any protein. Harissa is great for basting—a zippy, savory sauce that balances well with the sweetness of the honey. You can find harissa in the international aisle of most well-stocked grocery stores, but you can also get it online here, or substitute any garlic chili paste.

How to Make It

Step 1

Preheat a grill to high (450°F to 500°F). Or heat a grill pan over high. Stir together olive oil, harissa, lime juice, honey, pepper, cumin, and 1/2 teaspoon of the salt. Brush 1 side of eggplant slices with harissa mixture. Reserve remaining mixture for serving.

Step 2

Place eggplant slices on oiled grates, and grill, uncovered, until grill marks appear, about 3 minutes. Turn slices 90°, and grill, uncovered, until crosshatch marks appear, 2 more minutes. Flip slices, and repeat cooking and turning 90° until slices are fully cooked through.

Step 3

Remove from grill, drizzle with remaining harissa mixture, and sprinkle with remaining 1/2 teaspoon salt. Top with cilantro, and serve with lime wedges. Serve warm or at room temperature.

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