Roasted Eggplant with Harissa Potatoes and Tomatoes
Elevate your dinner game with this vibrant and flavor-packed Roasted Eggplant with Harissa Potatoes and Tomatoes. This Mediterranean-inspired recipe combines golden roasted eggplant slices, crispy baby potatoes coated in spicy harissa paste, and juicy cherry tomatoes bursting with sweetness. The dish is rounded out with aromatic cumin, roasted garlic, a touch of lemon juice, and a sprinkle of fresh parsley for a bright, herbaceous finish. Perfect as a plant-based main dish or a hearty side, this easy roasted vegetable medley is not only visually stunning but also bursting with bold, rich flavors. Ready in just under an hour, it’s an ideal choice for a wholesome dinner that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 large eggplant
- 500 g baby potatoes
- 250 g cherry tomatoes
- 2 tbsp harissa paste
- 4 tbsp olive oil
- 3 large garlic cloves
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp ground cumin
- 2 tbsp, chopped fresh parsley
- 1 tbsp lemon juice
Instructions
Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper.
Wash the eggplants and slice them lengthwise into 1.5 cm thick slices. Lay the slices on a baking sheet and brush both sides with 2 tablespoons of olive oil. Sprinkle with a pinch of salt and set aside.
Halve the baby potatoes if they are large. In a large mixing bowl, combine the potatoes with 2 tablespoons of olive oil, harissa paste, minced garlic, ground cumin, salt, and black pepper. Mix well to coat the potatoes evenly.
Spread the harissa-coated potatoes onto the second baking sheet in a single layer.
Place both baking sheets in the oven. Roast for 20 minutes.
After 20 minutes, add the cherry tomatoes to the baking sheet with the eggplant. Toss them lightly with a drizzle of olive oil and a pinch of salt. Return both sheets to the oven and roast for an additional 20 minutes, or until the eggplants are golden and tender, the potatoes are crispy, and the tomatoes have softened and slightly burst.
Remove the baking sheets from the oven. Arrange the roasted eggplant slices on a serving platter, top with the harissa potatoes, and scatter the roasted cherry tomatoes on top.
Finish with a sprinkle of fresh parsley and a drizzle of lemon juice for brightness. Serve warm as a main dish or side.
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4314 mg | 188% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 57.8 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 5944 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
