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Grilled Zucchini and Eggplant with Harissa Yogurt

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 2 medium zucchini, sliced lengthwise
  • 1 medium eggplant, sliced into rounds or planks
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3/4 cup full-fat Greek yogurt
  • 1–2 teaspoons harissa paste (adjust to your heat preference)
  • 1 garlic clove, grated or minced
  • 1 tablespoon lemon juice
  • Pinch of sea salt
  • Add a sprinkle of sumac or smoked paprika on top for extra flair
  • Sub coconut yogurt for dairy-free
  • Try a swirl of tahini in the yogurt mix for creamier richness

Instructions
 

  • Slice zucchini and eggplant evenly. Pat eggplant slices dry to remove excess moisture. Brush both veggies with olive oil and season with salt and pepper.
  • In a small bowl, stir together the yogurt, harissa, lemon juice, garlic, and a pinch of salt. Taste and adjust heat or lemon as desired. Chill until ready to serve.
  • Preheat a grill or grill pan over medium-high heat. Grill zucchini and eggplant slices for 3–4 minutes per side, or until you get good char marks and the centers are tender.
  • Spread a generous spoonful of harissa yogurt on a serving platter. Layer the grilled vegetables over the top. Garnish with chopped herbs, lemon zest, or a drizzle of olive oil.