Recipes

Roasted Eggplant with Harissa Yogurt, Plums, and Tropea-Fennel Relish

Caramelized roasted eggplant is layered with spicy harissa yogurt, juicy fresh plums, and a bright relish of onions, fennel, parsley, and lemon.

Ingredients

2 medium eggplant, cut into 1 inch wedges

olive oil

1-2 tbsp harissa spice or paste

1 cup whole milk Greek Yogurt

1 tbsp lemon juice

1 small tropea onion, thinly sliced

1/2 cup fennel, thinly sliced

1/2 cup parsley leaves, roughly chopped

2 tbsp olive oil

1 tbsp lemon juice

2 plums, cut into thin wedges

1 tsp nigella seeds

salt, to taste

Method

1. Preheat the oven to 425 F. Toss the eggplant with a generous amount of olive oil and sprinkle of salt. Arrange in a single layer on a sheet pan and roast until deeply caramelized and tender.

2. While the eggplant is roasting, make the harissa yogurt. Stir together yogurt, harissa, lemon juice and a pinch of salt. Taste and adjust the harissa depending on your preferred level of heat.

3. Make the relish. Combine thinly sliced tropea onions, fennel, lemon juice and pinch of salt. Let sit for 10 minutes to soften. Add parsley and olive oil. Toss gently to combine.

4. To assemble, spread the harissa yogurt over a serving platter and arrange the warm roasted eggplant on top. Tuck the fresh plum wedges around and between the eggplant and spoon the tropea fennel relish over the top of the dish. Sprinkle with nigella seeds to finish and a drizzle of olive oil.