Spice up your dinner with these flavorful Harissa Roasted Eggplant Wedges. This recipe combines the smoky heat of harissa with the tender texture of roasted eggplant to create a mouthwatering dish that’s perfect as a side or a main course.
Harissa Roasted Eggplant Wedges
- 2 large eggplants, cut into wedges
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix the harissa paste, olive oil, cumin, smoked paprika, salt, and pepper.
- Brush the harissa mixture over the eggplant wedges, ensuring they are evenly coated.
- Place the coated wedges on a baking sheet and roast in the preheated oven for 25-30 minutes or until the eggplant is tender and golden brown.
- Remove from the oven and garnish with fresh parsley before serving.
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Yield: 4 servings
Nutritional Information (per serving): Calories 180, Fat 12g, Carbohydrates 18g, Protein 3g