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Harissa Simmered Eggplant

We’re always looking for new ways to cook eggplant, and this recipe is a five-star foray into cooking this unique vegetable. Simmered in a flavorful broth of tomatoes and harissa and packed with greens, you really can’t go wrong making this! Serve over rice or toss with pasta if you want to bulk it up.

Chef Tip: Searing the eggplant before adding the sauce deepens the flavor and makes the eggplant super creamy while still keeping its shape.

Ingredients

  • Olive oil

  • 2 medium eggplants cut into 1/2-inch cubes

  • Salt

  • 2, 28 cans of whole tomatoes

  • 1 pouch of Haven’s Kitchen Zippy Chili Harissa sauce.

  • 1 bunch dinosaur kale leaves torn into bite-size pieces

  • Lemon

  • A handful of Italian parsley, chopped

Steps

STEP 1

Heat a glug of olive oil in a Dutch oven or heavy-bottomed pot. Add the eggplant and a pinch of salt. Cook for about 5 minutes, stirring once or twice.

STEP 2

Add tomatoes and a squeeze of harissa and simmer for about 45 minutes until the eggplant is completely tender

STEP 3

Stir in the kale and let it cook for 2-3 minutes, until the leaves are bright green. Remove from the heat, add in another squeeze of harissa, a squeeze of lemon, and parsley

$39.00
4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

Ingredients

Roasted Red Bell Peppers, Water, Beet Juice Concentrate (For Color), Red Jalapeño Peppers, Sun Dried Tomatoes (Sun Dried Tomatoes, Salt), Roasted Red Onion, Extra  Virgin Olive Oil, Date Paste, Guajillo Pepper Puree (Dried Guajillo Chiles, Water), Garlic, Coriander, Sea Salt, Cumin, Crushed Red Pepper, Cinnamon, Citric Acid.
1
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This recipe is also great with our Red Pepper Romesco sauce.

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Paleo Verified

Nutrition (per serving)

  • Calories = 180

  • Total fat = 6g

  • Total carbohydrates = 30g

  • Fiber = 9g

  • Protein = 6g

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