Spices for healthy living

Roasted Eggplant with Harissa and Feta

Photography & recipe by: Iglika Petrova (many more delicious recipes and beautiful photos can be seen on Iglika’s website: www.sprig-of-thyme.com). If you like this recipe we're sure you'll enjoy Iglika's other recipe and photograph for Coconut Curry Salmon on our website: https://spiceyourlife.us/blogs/recipes/coconut-curry-salmon.

YIELD: 4 servings as a main dish, or 6-8 as a side dish

PREP TIME: 30-40 min     COOK TIME: 50 min        



Roasted Eggplant:

  • 2 eggplants cut in half
  • Olive for roasting
  • Salt and pepper

Harissa Sauce:

  • 1 jar (12oz) roasted red peppers, drained
  • 1 tbsp tomato paste
  • 2 tbsp Spice Your Life Harissa Spice Blend
  • 1 tsp ground cumin
  • 1 1/2 tsp maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt

Roasted Garlic Sauce:

  • 1 large garlic head
  • 1 cup plain, full fat, Greek or Icelandic yogurt
  • 1 tbsp olive oil
  • 1-2 tbsp lemon juice
  • Salt and pepper


  • 2oz–3oz mild feta cheese (Israeli or French)
  • Handful of fresh parsley leaves
  • Handful of fresh mint leaves



Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper. Using a sharp knife, cut the large head of garlic 1/4 to 1/2 inch from the top, exposing the individual cloves of garlic. Place the garlic head on a piece of aluminum foil, drizzle a couple teaspoons of olive oil and wrap with the foil. Place on the baking sheet. Score the flesh of the eggplant with a knife in a diamond shape. Brush eggplant flesh with olive and season generously with salt and some pepper. Place eggplant cut-side down on the lined baking sheet and roast for 35-40 minutes, or until the back of the eggplant looks collapsed and puckered. Let the eggplant cool for 10 minutes before serving.

While the eggplant is roasting, place all the Harissa sauce ingredients in a food processor and puree until smooth. Taste and add salt to taste. Place the sauce in a jar or a container for later. Makes about 1 cup (you will have some leftovers – wonderful on smashed potatoes, breakfast eggs, or as sandwich spread).

Allow the garlic to cool. Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Place all roasted garlic cloves into the food processor bowl. Add the rest of the roasted garlic sauce ingredients. Whisk until smooth. Taste and add more salt, pepper or lemon juice.

Use dinner plates if serving individually, or a large serving platter if serving as an appetizer for a group. Spread the yogurt sauce (about 3 tablespoons of the for each eggplant half) and place eggplant on top. Top each eggplant half with about 2 tablespoons of Harissa sauce, large pieces of feta, fresh parsley and mint leaves. Finish by drizzling some olive oil and light dusting of Harissa spice.




Organic Ground Cumin 


Melgarejo Hojiblanca Olive Oil