Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
This is a wonderful grilled eggplant dip with harissa, a terrific spice profile, and no mayo. Perfect for spice and eggplant lovers. For more flavorful salatim and dips, see Sina’s article HERE.
1 medium eggplant
2 tablespoons neutral oil
2 cloves garlic, minced
1 teaspoon harissa paste
1/2 teaspoon Pereg Ras El Hanout spice blend
scant 1/2 teaspoon Pereg Sea Salt
1/4 teaspoon Pereg Black Pepper
1/4 teaspoon Pereg Cumin
1 tablespoon chopped parsley or cilantro
1 tablespoon lemon juice
Place eggplant directly on the grates over a medium fire. Roast until charred and ashy on all sides, rotating every six to seven minutes. Cool slightly. Scoop out the inside and place in a colander to drain excess liquid.
Heat a small skillet over medium heat. Add oil. Add garlic and stir quickly. Add eggplant, harissa, ras el hanout, salt, pepper, and cumin. Mix well, stirring constantly to prevent burning.
Add parsley and lemon juice. Cook three to five minutes. Serve warm or at room temperature.
Sponsored by
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Very good