2 tbsp agave nectar (Use honey for a non-vegan version)
1 garlic clove (finely minced)
1 tsp ground cumin
to taste Salt Pepper
2 tbsp mint (finely chopped)
Chop the eggplant into 1/4" slices either lengthwise or crosswise. I cut lengthwise but it's up to you. Score the flesh side with a sharp knife.
In a small bowl, combine, harissa, olive oil, agave, garlic, cumin and salt & pepper.
Brush the harissa mixture on the eggplant.
Preheat the grill or the grill pan (if cooking indoors).
Lightly grease the grill with cooking spray; place the eggplants on the hot grill and cook covered for about 2 minutes. Change the angle of the slices to get nice grill marks and cook for another minute. Gently flip and cook on the other side for another 2~4 minutes or until the eggplant is cooked through and tender.
Remove from the grill and sprinkle with the chopped mint. Serve over rice or quinoa or any other grain.
View the recipe instructions at Cook's Hideout
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