Grilled Whole Eggplant with Harissa Vinaigrette

Name: Grilled Whole Eggplant with Harissa Vinaigrette
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 whole eggplant; 1 tsp kosher salt; ¼ cup extra-virgin olive oil; 1 Tbsp fresh lemon juice; 1 Tbsp harissa paste; 1 Tbsp honey; ¼ cup chopped parsley; 5 slices crusty bread; toasted on grill if desired

A smoky whole eggplant grilled until tender and drizzled with a spicy-sweet harissa vinaigrette. Served with crusty bread, this Middle Eastern-inspired dish makes for a delicious appetizer or vegetarian main course.

4 servings

1 hr 15 min

Published October 4, 2025

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Ingredients

•1 whole eggplant
•1 tsp kosher salt
•¼ cup extra-virgin olive oil
•1 Tbsp fresh lemon juice
•1 Tbsp harissa paste
•1 Tbsp honey
•¼ cup chopped parsley
•5 slices crusty bread
•toasted on grill if desired

Cooking Instructions

1.
Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
20 min
2.
Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15-20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
20 min
3.
Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20-30 minutes.
25 min
4.
Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.
5 min
5.
Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.
5 min
6.
Do Ahead: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.

Cooking Instructions

Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).

20 min

Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15-20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.

20 min

Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20-30 minutes.

25 min

Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.

5 min

Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.

5 min

Do Ahead: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.