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.
Pour 1 Teaspoon Olive Oil on each half. Spoon generous 2-3 Tablespoons of Harissa on each side & spread to cover.
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Bake for 35-45 minutes. Harissa will just begin to catch on edges.
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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.
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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.
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Ta Da! You’re Done!
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Note: delicious served as a side dish. Can also be layered on toast.
