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Harissa Roasted Eggplant, Maple Tahini Dressing & Roasted Vine Tomatoes

Harissa Roasted Eggplant & Maple Tahini Dressing with Vine Tomatoes

Take three different flavors and textures & layer them to create something vibrant, creamy, satisfying.

Harissa Eggplant

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:

Maple Tahini Dressing

There’s lots of ways to enjoy these flavors: side dish, one of many salads or on toast.

Harissa Eggplant, Maple Tahini Dressing & Charred Tomatoes 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!

Harissa Roasted Eggplant



Harissa Roasted Eggplant, Maple Tahini Dressing & Roasted Vine Tomatoes


1 Large Eggplant

Harissa Spread

Vine Tomatoes (I prefer Plum, but it can be Cherry)

Kosher Salt

Maple Tahini Dressing

Olive Oil




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.


Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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