Low-Carb Grilled Harissa Eggplant

by KetoDietApp.com

Step 1Preheat the oven to 210 °C/ 410 °F (fan assisted), or 230 °C/ 445 °F (conventional).

Step 2Cut the eggplants (aubergines) in half lengthwise. Score the flesh in a crisscross pattern with a sharp knife.

Step 3Generously brush the cut sides with the avocado oil (or ghee), and then sprinkle with salt and pepper.

Step 4Place on a baking tray, cut-side up, and roast in the oven for 30 to 40 minutes, until the flesh is cooked through and golden.

Step 5When the eggplants are almost ready, prepare the Tahini Dressing by following the instructions here. This will only take 5 minutes.

Step 6Remove the eggplants from the oven and let them cool for 5 minutes.

Step 7To serve, drizzle 2 tbsp (30 ml) of the dressing over each eggplant half. (You'll need have about 4 tbsp tahini dressing left. Any leftover tahini dressing can be stored in the fridge in an airtight container to prevent the dressing from drying on top for up to a week.)

Step 8Top with chopped parsley and optionally sprinkle with sesame seeds. Serve with fish, steak, or on its own. Serve immediately or refrigerate for up to 3 days and reheat before serving.