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Delicious Tunisian Eggplant Salad

5 from 4 votes
Chen Koren
Comment
Juicy and meaty Tunisian eggplant salad in a savory sauce.
Servings: 4

INGREDIENTS
 

  • 3 large eggplants
  • 3 garlic cloves, minced
  • 1 tablespoon harissa
  • 3 tablespoons lemon juice, freshly squeezed
  • ½ teaspoon coarse salt
  • cup oil

INSTRUCTIONS

  • Preheat the oven to 450 degrees F. / 230 C.
  • Peel and cut the eggplants as shown in the video, then place them on a medium size sheet pan lined up with parchment.
  • Add the oil and salt and mix well. Bake for about 40 minutes, or until brown.
  • Mix the harissa, garlic and lemon in a small bowl. Pour onto the roasted eggplants and mix gently so as not to bruise them.

RECIPE NOTES

Unbelievably good with a fresh piece of challah  🤪 

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