Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 15/10/24. See terms.
Join now
Photo of Grilled eggplant and harissa by WW

Grilled eggplant and harissa

9
Points®
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Moderate
Turkish bread topped with spicy roasted eggplant and bocconcini cheese for an intensely flavourful antipasto

Ingredients

Eggplant

1 large, cut into 1cm pieces

Harissa

1 tsp

Olive oil

1 tbs

Turkish bread

160 g, (4x40g)

Oil spray

1 x 3 second spray(s)

Garlic

1 clove(s), (halved)

Bocconcini

120 g, torn

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Place eggplant, harissa paste and olive oil in a medium bowl and toss until well combined.
  2. Transfer to a large baking tray and bake for 20–25 minutes or until eggplant is tender. Meanwhile, cut a piece Turkish bread in half horizontally. Cut each piece in half and place, cut-side up, on a large baking tray.
  3. Lightly spray with oil and bake for 3–4 minutes or until lightly browned. Rub cut side of toast with garlic. Top with eggplant mixture and bocconcini. Bake for 5–6 minutes or until cheese has melted. Serve.

You might like

You might like