Harissa Roasted Eggplant & Maple Tahini Dressing with Vine Tomatoes
Take three different flavors and textures & layer them to create something vibrant, creamy, satisfying.
My Maple Tahini Dressing is one of my Fill Yer Fridge recipes – meaning that it is one of my staples that I usually have in the fridge to go on lots of foods. Great for veggies, great for Buddha Bowls, etc.
You can find its recipe here:
There’s lots of ways to enjoy these flavors: side dish, one of many salads or on toast.
What Harissa do you all like? I’m experimenting with both dry & wet versions & hope to come up with a list of favorites soon!
1 Large Eggplant
Vine Tomatoes (I prefer Plum, but it can be Cherry)
Maple Tahini Dressing
Heat oven to 450.
Wash & Cut Eggplant into 2. Score Eggplant avoiding puncturing skin.
Pour 1 Teaspoon Olive Oil on each half. Spoon generous 2-3 Tablespoons of Harissa on each side & spread to cover.
Bake for 35-45 minutes. Harissa will just begin to catch on edges.
Pour 1 Tablespoon Olive Oil on small sheet pan. Place Vine Tomatoes on Oil & rub to cover. Sprinkle Kosher Salt. Bake for 35 minutes or until skins split.
When ready to serve spoon 3-4 Tablespoons Maple Tahini Dressing on each half. Top with Vine Tomatoes. Sprinkle additional Kosher Salt & Sumac if desired.
Ta Da! You’re Done!
Note: delicious served as a side dish. Can also be layered on toast.
Categories:Food on the FloorEma