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charred baby eggplant with harissa

Charred Baby Eggplant with Harissa Sauce

Baby eggplant charred to a damn near crisp and topped with harissa sauce for a smoky, delightful side dish that can be made in a matter of minutes but tastes and looks like some serious gourmet mojo.
Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 40kcal
Author: Marwin Brown


  • cast iron skillet


  • 1 lb baby eggplant halved
  • 1 tbsp kosher salt
  • 1/2 cup Harissa sauce
  • 1 tbsp olive oil optional


  • Season eggplant generously with salt. Let sit for 5 minutes then drain off any water. Dry fully with paper towel.
  • Heat grill on high heat
  • Place eggplant skin side down and char for 6-8 minutes. Flip and char the other side 3-4 minutes. Both sides should be a very dark brown to almost black in color
  • Remove and let cool. Serve topped with harissa sauce and/or a dry seasoning mix.


If using grill be sure to lay the eggplant perpendicular to the grates to prevent them falling through the gaps
If you prefer to use oil, toss the eggplant with the oil in a mixing bowl after step 1
Feel free to cook the eggplant indoors on the stovetop using a cast iron skillet or indoor grill top.
This dish is versatile and works with any sauces if you don’t have harissa on hand. I also eat it dry with a cajun rub.


Calories: 40kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1164mg | Potassium: 173mg | Fiber: 2g | Sugar: 3g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
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