Oven roasted eggplants with harissa and honey sauce

These oven roasted eggplants with harissa and honey sauce are easy and quick to prepare. The eggplant becomes creamy and delicate, enriched by a delicious roasted bell peppers sauce, harissa, and the sweetness of honey.

Oven roasted eggplants with harissa and honey sauce

Oven roasted eggplants with harissa and honey sauce – delicious, vegetarian meal.

Course second course, Side Dish

Cuisine dietetic, gluten free, lactose free, vegetarian

Keyword eggplant, honey, hot vegetarian dish, lunch idea

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 222kcal

Ingredients

1 big eggplant
4 tbsp homemade harissa sauce link in the instructions
1 tbsp honey
1 tbsp olive oil

Instructions

Instructions: Oven roasted eggplants with harissa and honey sauce

Mix the harissa sauce (grilled bell pepper sauce) with honey and oil. The recipe for homemade harissa can be found here. You can also use a store bought sauce but in this case you should adjust the flavor by adding some tomato sauce in case it is too spicy.
Divide the aubergine in half and carve it as in the photo.
Brush 2 pieces of eggplant with a half of the sauce and bake it in the oven preheated to 200 ° C for 30 minutes or until the eggplant becomes tender.
After 20 minutes brush the eggplant with the remaining sauce and turn on the broiler. Broil the aubergine for about 10 minutes or until the sauce gets more dense and becomes slightly roasted.
Serve the hot eggplant pulp together with the sauce.