Harissa-Smoked Eggplant and Chickpea Braise
A smoky, spice-laden dish featuring tender eggplant and protein-packed chickpeas, slow-cooked to perfection and finished with a zesty lemon-tahini drizzle. This North African-inspired vegetarian recipe (gluten-free), ready in about 80 minutes, pairs eggplant, chickpeas, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, diced into 1/2-inch cubes eggplant
- 1 can (15 oz), drained and rinsed chickpeas
- 2 tbsp harissa paste
- 3 tbsp olive oil
- 1, finely chopped onion
- 3 cloves, minced garlic
- 1 cup tomato sauce
- 1 tsp salt
- 2 tbsp lemon juice
- 3 tbsp tahini
- 1/2 cup water
The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss eggplant with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp harissa paste. Spread on a baking sheet and roast for 25-30 minutes until tender and golden, flipping halfway.
- Step 2: In a large skillet, heat remaining 2 tbsp olive oil over medium heat. Add onion and garlic, sautéing for 3-4 minutes until softened and fragrant. Stir in harissa paste, tomato sauce, and remaining 1/2 tsp salt. Bring to a simmer.
- Step 3: Add chickpeas and roasted eggplant to the skillet. Cook for 10 minutes, stirring occasionally, until flavors meld. Pour in water and simmer for 5 minutes until sauce thickens slightly.
- Step 4: In a small bowl, whisk together lemon juice and tahini until smooth. Drizzle over the braise and stir gently to combine. Serve warm with crusty bread.
