Active Time

　　15 minutes

　　Total Time

　　45 minutes

　　Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it’ll soften into a deliciously smoky, spoonable mush. An easy harissa vinaigrette poured over the top adds sweet, spicy flavor to this summertime appetizer.

　　

Ingredients

4–6 servings

　　1 large eggplant (about 1 1/2 lb.)

　　1 tsp. kosher salt, divided

　　1/4 cup extra-virgin olive oil

　　1 Tbsp. fresh lemon juice

　　1 Tbsp. harissa paste

　　1 Tbsp. honey

　　1/4 cup chopped parsley

　　4–6 (1"-thick) slices crusty bread, toasted on grill if desired

　　

Step 1

Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).

　　

Step 2

Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15–20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20–25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.

　　

Step 3

Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20–30 minutes.

　　

Step 4

Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.

　　

Step 5

Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.

　　

Step 6

Do Ahead: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.