Eggplant has this reputation for being bland, but roast it hot with a good coat of harissa and it turns smoky and spicy, with a caramelized char that's genuinely craveable. Salting it first pulls out excess moisture so it actually chars instead of steams, and the skin, which you're keeping on, is where a lot of the fiber and plant compounds live. Cilantro on top keeps it fresh instead of just heavy. This is a side dish that eats like a main if you're not careful, in the same spirit as our Whatever-You-Have Roasted Vegetable Medley.
Ingredients
- 2 eggplants, unpeeled, cubed
- 2 tablespoons harissa paste
- 3 tablespoons olive oil
- Salt to taste
- Fresh cilantro, chopped
Instructions
- Preheat oven to 425F.
- Salt eggplant cubes and let sit 20 minutes, then pat dry.
- Toss with olive oil and harissa.
- Spread on a baking sheet and roast 25-30 minutes, tossing halfway, until tender and lightly charred.
- Top with fresh cilantro.
Nutrition Facts (per serving)
| Calories | 170 |
| Total fat | 13g |
| Total carbohydrates | 14g |
| Dietary fiber | 6g |
| Protein | 2g |
| Sodium | 310mg |
Why This Is Good for Your Gut
Keeping the skin on eggplant preserves nasunin, a polyphenol with antioxidant properties, along with the bulk of the vegetable's fiber. That fiber passes largely undigested into the colon, where it's fermented by resident bacteria into short-chain fatty acids that help maintain a healthy gut lining and support regularity.
This eggplant turns smoky and spicy under the harissa, and it's more filling than a vegetable has any right to be. Craving more roasted vegetable sides? Try our Garlic Thyme Roasted Mushrooms or Roasted Tomato and Zucchini Medley for more ways to get dinner on the table.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
