Low-Carb Grilled Harissa Eggplant

This simple keto side dish only calls for a handful of ingredients. It’s easy to prepare yet delicious and so good for you. Both Tahini Dressing and eggplants (aubergines) are packed with antioxidants to protect against oxidative stress. It’s simply the perfect antioxidant combo!

These grilled eggplants are a tasty Mediterranean keto side dish to serve with fish, lamb chops or steak. If you follow a vegetarian or a vegan keto diet, you could serve these as a main dish or a light keto dinner although you may need to double the serving size.

Those of you who follow my blog know that I’ve always been a huge fan of the Mediterranean style keto diet, partially due to the fact that my partner is Greek, and partially because I’ve always loved Mediterranean cooking. (You can judge by the number of Greek, Spanish, Italian and Moroccan inspired meals on my blog and in our keto app!)

If you wonder what a typical Mediterranean keto diet looks like, we eat lots of fatty fish and seafood at least twice or three times a week, and always try to find a way to get more omega 3 fats into our diet. I also use quality extra virgin olive oil in most meals and often combine it with fresh vegetables to get the most of all those fat soluble vitamins found in vegetables. Making a Classic Greek Salad is a great way to do that!

This Grilled Harissa Eggplant is the prefect example of the type of recipes found in my new cookbook, The New Mediterranean Diet Cookbook which I created together with three more authors. Go check it out, it will be out in March 2021! And when you preorder or pre/order my book, don’t forget to claim your free bonus gift which I created specifically for the Net Mediterranean Diet Cookbook.

Preparation time

Hands-on: 10 minutes
Overall: 50 minutes

Nutritional values (per serving, 1/2 eggplant, served as side)

Total Carbs15.7grams
Net Carbs8.3grams
of which Saturated3grams
Magnesium44mg (11% RDA)
Potassium518mg (26% EMR)

Macronutrient ratio: Calories from carbs (12%), protein (8%), fat (80%)

Ingredients (makes 4 servings)

  • 2 large eggplants (aubergines), halved (750 g/ 1.7 lb)
  • 4 tbsp virgin avocado oil or ghee (60 ml/ 2 fl oz)
  • sea salt and pepper, to taste
  • 1 recipe classic Tahini Dressing, you’ll need most of it
  • 1 tsp Harissa spice mix, or more to taste
  • 1 tbsp chopped parsley, or to taste


  1. Preheat the oven to 210 °C/ 410 °F (fan assisted), or 230 °C/ 445 °F (conventional).
  2. Cut the eggplants (aubergines) in half lengthwise. Score the flesh in a crisscross pattern with a sharp knife.
  3. Generously brush the cut sides with the avocado oil (or ghee), and then sprinkle with salt and pepper.
  4. Place on a baking tray, cut-side up, and roast in the oven for 30 to 40 minutes, until the flesh is cooked through and golden.
  5. When the eggplants are almost ready, prepare the Tahini Dressing by following the instructions here. This will only take 5 minutes.
  6. Remove the eggplants from the oven and let them cool for 5 minutes.
  7. To serve, drizzle 2 tbsp (30 ml) of the dressing over each eggplant half. (You’ll need have about 4 tbsp tahini dressing left. Any leftover tahini dressing can be stored in the fridge in an airtight container to prevent the dressing from drying on top for up to a week.)
  8. Top with chopped parsley and optionally sprinkle with sesame seeds. Serve with fish, steak, or on its own. Serve immediately or refrigerate for up to 3 days and reheat before serving.

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