Spicy Harissa Eggplant with Gremolata and Tahini Sauce


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As an Olympian I know food has the power fuel your adventures.

Being cert. in holistic nutrition I know how to design food to nourish you. 

As a trained chef I know how to make recipes taste good + satisfy you. 

Having a chronic illness, I know food is the foundation of your health journey. 

Crave worthy recipes that just happen to be damn good for you. 

Hi! Im arianne 

The recipe that made me like eggplant. For the first time ever!

And it’s got TWO of our saucy sauces on it from my Lets Get Saucy Series!

Sauces are the key to bringing so much flavour to a dish!

Gremolata is without a doubt, one of the best ways to add a hit of fresh flavor to any meal, from soups, to salads, fish or meat. Watch the video here

Is it more of a condiment than a sauce, absolutely. But I don’t care – I’ve decided it belongs in the lets get saucy series becuase it meets the criteria of stays in your fridge all week and makes any dinner better!

Spicy Harissa Eggplant with Gremolata and Tahini Sauce

Recipe by Arianne JonesCourse: Dinner


Prep time


Cooking time




  • 2 large eggplants, sliced in half and cross-hatch scored

  • ¼ cup spicy harissa paste

  • ¼ cup  extra virgin olive oil

  • 2 large cloves of garlic, chopped

  • ½  teaspoon kosher salt

  • Gremolata
  • 1/2 cup walnuts/almonds/pine nuts, roughly chopped , FINELY chopped

  • 3/4 cups fresh parsley

  • 1 clove of garlic, finely chopped or pressed

  • ½ teaspoon salt

  • ½ cup extra virgin olive oil

  • ½ a lemon, zested (not the juice)

  • Tahini Sauce
  • 1/2 cup tahini paste

  •  1 clove of garlic, grated 

  • ½ lemon, juiced

  • 1/2 – 1  teaspoon kosher salt, to taste

  • 1/4 – ½ cup cold water, to thin to desired texture


  • Pre-heat the oven to 375 degrees.  Slice the eggplants in half and score (or crosshatch) the flesh. Generously sprinkle the eggplants with salt and let sit out and sweat for at least 10 minutes.
  • Meanwhile in a small bowl mix together olive oil, garlic and kosher salt.
  • Give the eggplants a squeeze to get out the excess moisture andpat the eggplants dry. Spread the harissa paste mixture over the entire open face, rubbing it into the cracks. Pour the garlic olive oil oil mixture over the eggplants, pushing it into the cracks.
  • Place the eggplants face up on a roasting tray and roast in the oven for 35-45 minutes until lightly golden and soft custardy texture inside. Remove from the oven and drizzle with garlicky  tahini (see below). Serve topped with gremolata (see below). Finish with a squeeze of lemon juice.
  • Make Tahini Sauce
  • In a bowl  whisk together the tahini, garlic, lemon juice, water and salt. Mix well and set aside. See Video here.
  • Make Gremolata
  • Combine all ingredients in a bowl and set aside. See Video here.

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