Roasted Eggplant with Harissa & Feta Mousse
Mediterranean flavors meet North African and Middle Eastern influences in this delicious roasted eggplant recipe by Chef Giorgos Tsoulis.
Ingredients · Servings 4
- 4 globe eggplants
- ½ kg basmati rice
- salt
- pepper
- olive oil
- 4 Florina peppers ((or other sweet red peppers))
- 4 tsp harissa
- salt
- pepper
- olive oil
- 250 g strained yogurt
- 200 g feta cheese
Method · 55 min
- Preheat the oven to 200°C/390°F, convection mode.
- Cut each eggplant into four pieces, slicing down from the top but stopping just before the stem so the pieces stay connected
- Place them in a baking dish, drizzle with olive oil, and season with salt and pepper.
- Roast for 30–35 minutes, or until tender and slightly caramelized.
- In a pot of boiling water, add the basmati rice with salt, pepper, and a drizzle of olive oil. Stir once, reduce heat, cover, and simmer until the rice is cooked and fluffy. Drain if needed.
- In a food processor, add the harissa, Florina peppers, a little olive oil, salt, and pepper. Blend until smooth. Adjust seasoning to taste. Set aside.
- After cleaning the food processor, add the yogurt and feta, and blend until smooth and creamy.
- Spoon a layer of basmati rice onto each serving plate.Place one eggplant on top, gently fanning it open over the rice and top with a generous spoonful of harissa sauce and a dollop of feta mousse.Finish with a drizzle of olive oil and freshly ground pepper.
Tender roasted eggplant, fluffy basmati rice, and a bold harissa sauce come together in this colorful, Mediterranean-inspired dish. The sweetness of Florina peppers balances the heat of the harissa, while the rice adds a grounding, comforting base.
Topped with a smooth, tangy feta mousse, each bite delivers a satisfying mix of textures and flavors—creamy, spicy, smoky, and fresh. It’s a dish that feels both rustic and refined, ideal for a laid-back dinner or a vibrant centerpiece at a gathering.
