Eggplant & Pomegranate Salad w/ Harissa

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Eggplant & Pomegranate Salad w/ Harissa

  • Prep: 10 min
  • Total: 25 min

  • Vegetables


NOTE: this recipe is suitable for one big portion or two smaller one's.

For prepping the eggplant:
- 1 eggplant (cut into pieces)
- ¼ cup vegetable oil + 3 tbsp olive oil
- salt & pepper to taste
For the
- 3 tbsp olive oil
- 1 tbsp Harissa
- 2-3 tbsp honey
- 1 tsp Pimenton
 (smoked pepper powder)
- 1 tsp tomato puree
- salt & pepper to taste
For garnish
- pomegranate seeds
- pistachios
- mint leaves
- chili flakes (optional)

This recipe was inspired by Nigella Lawson's eggplant and Harissa w/ pomegranate molasses.


1. Cut the eggplant and fry the pieces in ¼ cup sunflower oil on medium heat until golden brown on both sides. Keep an eye on the eggplant pieces and remove them after 7-10 minutes with a slotted spoon. Place the pieces on kitchen towel paper to release some of the excess oil 
2. In a bowl prepare the dressing and mix well. 
3. Place the fried eggplant pieces on a plate and sprinkle on the dressing. Then garnish with pomegranate seeds, pistachios, and mint leaves. Serve on toast, as a side, in a salad or in a wrap and enjoy!

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