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Roasted Harissa Eggplant Halves with lentils, yogurt, chicken, turmeric, and fresh parsley!

Roasted Harissa Eggplant Halves

These Roasted Harissa Eggplant Halves make for a healthy and delicious dinner recipe that's gluten-free and dairy-free!
Course Lunch, Dinner, Appetizer, Main Course
Cuisine Mediterranean
Cook Time 45 minutes
Total Time 45 minutes
Servings 6 Halves
Calories 317kcal


  • 3 eggplants, halved
  • 4 Tbsp olive oil
  • 6 Tbsp harissa sauce
  • 2 chicken breasts, cooked (about 8 oz.)
  • 1 cup lentils, cooked (about 1/2 cup dry)
  • 1 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/2 tsp coriander, ground
  • 1/2 tsp cumin
  • 1/2 cup dairy-free yogurt, plain
  • salt/pepper
  • fresh parsley (optional)


  • Preheat the oven to 375 degrees.
  • Cut each eggplant in half and cut lines into the flesh side of each one.
  • Brush 2 Tbsp olive oil and the harissa sauce evenly over the eggplant halves and place each eggplant cut side down on a baking sheet lined with foil.
  • Roast for 30 minutes.
  • Brush the remaining olive oil over the flesh side of the halves and place back in the oven (cut side down) for another 15 minutes (or until soft).
  • While the eggplant is roasting, mix the cooked lentils with the spices.
  • Remove the eggplant halves from the oven and top each one with dairy free yogurt, cooked chicken, cooked lentils, salt, pepper, and parsley (optional).
  • Serve and enjoy!


Carbs: 24  Fat: 20  Protein: 15


Calories: 317kcal