Harissa Eggplant Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant with spicy harissa, creamy goat cheese, and pistachios finished with cilantro and balsamic. A flavorful Middle Eastern-inspired vegetable side with a balance of heat and richness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large eggplants (cut in half lengthwise, then in half again)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 2 tablespoons goat cheese
- 1-2 tablespoons harissa paste
- ½ teaspoon balsamic vinegar
- 1 clove garlic (very finely minced)
- ¼ cup shelled pistachios (finely chopped)
- Cilantro (for garnish)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 37mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 688mg
- Calcium
- 51mg
- Iron
- 0.64mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 37MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.