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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.
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