Crunchy Eggplant with Harissa Oil and Thyme

Name: Crunchy Eggplant with Harissa Oil and Thyme
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Dutch
Ingredients: 2 medium-size eggplants; 1 ½ tablespoons olive oil; 2 teaspoons harissa; 1 can peeled tomatoes (15 ounces/400 grams); 2 garlic cloves; ½ teaspoon ground cumin; 2 slices white sandwich bread; 2 sprigs of thyme

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 10

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

These easy-to-make eggplants check all the boxes: they’re soft and spicy as well as crunchy on top. Serve with quinoa or (wild) rice and a bowl of olive mayonnaise.

Ingredients

2 medium-size eggplants
1 ½ tablespoons olive oil
2 teaspoons

Europe
Netherlands
Side dish
Vegan

Method

PREHEAT the oven to 400°F (200°C). Cut the eggplants in half lengthwise. Score eggplant halves crosswise; the score marks should be ½ inch (1 cm) deep. Mix 1 tablespoon olive oil with the harissa. Brush the cut surfaces of the eggplants with the harissa oil.

POUR the can