Baby Eggplant with Harissa and Goat Cheese

These baby eggplants are sweeter and more delicate than traditional eggplant. Roasted and topped with crumbled goat cheese and harissa. Harissa is a Tunisian condiment made from chilies and spices. It has a sweet and spicy flavor reminiscent of the mediterranean. I like Mina Harissa, which can be purchased in a jar.

4-6 small eggplant, cut in half lengthwise

1-2 tablespoons of Mina Harissa spicy

Crumbled goat cheese

Fresh cilantro leaves

1. Preheat oven to 375˚F.

2. Toss sliced eggplant with olive oil, salt and pepper. Place face down on a sheet pan.

3. Roast eggplant for 25-30 minutes until the cut side is lightly browned.

4. Place eggplant on plate and top with harissa, crumbled goat cheese and fresh cilantro leaves. Drizzle with olive oil.