If the title of this recipe doesn’t make your mouth water and stomach growl then IDK.

The harissa honey jam in this recipe is spicy & sweet (& sour if adding in preserved lemons) and goes oh-so well with slow-cooked eggplant, although it could be made alone and added to toasts, chicken thighs, whatever your heart desires. This is a pretty easy to pull together vegan/vegetarian dinner or side dish that embraces the flavorful ingredients of the Middle East. What else could you want? (I’m joking….there’s a lot more to want).

INGREDIENTS

3 large eggplants

3 tbsp. olive oil

2 shallots, thinly sliced

2 small tomatoes, diced

1 fresno chili pepper

2 cloves garlic, minced

1 tbsp. hot pepper paste*

1/2 cup honey

1 tbsp. preserved lemon rind, chopped finely (can sub lemon zest)

1 tbsp. apple cider vinegar

2 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. ground corriander

parsley, for topping

*hot pepper paste can be found in Middle Eastern specialty grocery stores or online

DIRECTIONS

Preheat oven to 500ºF/260ºC. Line a baking sheet with foil. Pierce eggplants all over with a fork, so steam escapes while baking. Place in oven for 35-40 minutes, or until eggplant is charred & wrinkly, and juices start to run out.

While the eggplants are roasting, heat sliced shallots and olive oil on a nonstick pan over medium heat. Sauté until soft, but not browned, then add diced tomatoes and 1 tsp. salt. Cook until tomatoes break down, helping the process by smashing with the back of wooden spoon, and entire mixture becomes jammy and reduces, about 10 minutes.

Add in apple cider vinegar to deglaze the pan, then add pepper paste, honey, fresno chili, preserved lemon, coriander and cumin and stir until combined. Remove pan from heat.

Once eggplants are done, slice them in half and pull the inside flesh apart from the skins with a fork, seasoning insides with remaining 1 tsp. salt. Spoon two generous tablespoons of harissa honey paste into each eggplant, and stir into the flesh. To serve, spoon remaining harissa honey paste on top of each eggplant and sprinkle with chopped parsley.

store: harissa honey jam & leftovers in an airtight container in the fridge for up to 1 week.

diet: vegan, vegetarian, gluten-free, dairy-free

eat it with: crusty bread or fluffy pita, a hefty dollop of labneh or crumbled feta, or over rice/grains.