Grilled Whole Eggplant with Harissa Vinaigrette
Grilled Whole Eggplant with Harissa Vinaigrette is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Prepare a charcoal fire in a grill.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare 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.
Do Ahead: 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.