Harissa Roasted Eggplant Wedges

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

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


  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, mix the harissa paste, olive oil, cumin, smoked paprika, salt, and pepper.
  3. Brush the harissa mixture over the eggplant wedges, ensuring they are evenly coated.
  4. 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.
  5. 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

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