Spicy Tunisian Eggplant Casserole with Harissa and Mint
Dive into this vibrant Tunisian casserole where tender eggplant meets fiery harissa, all mellowed down with a dash of fresh mint.

Preparation
Get these tasks done before you start cooking.
Marinating the Eggplant
- 1
Toss Eggplant
In a large bowl, toss the eggplant cubes with salt.
- 2
Rest Eggplant
Let sit for 20 minutes to release moisture.
Tip: Pro Tip: Try roasting the eggplants for added smokiness before assembling the casserole.
- 3
Dry Eggplant
Rinse and pat dry.
Preparing the Harissa Sauce
- 1
Heat Oil
Heat olive oil in a pan.
- 2
Sauté Aromatics
Sauté onion and garlic until fragrant.
- 3
Combine & Cook Sauce
Add harissa paste, tomatoes, cumin, coriander, lemon juice, salt, and pepper. Cook for 10 minutes.
Tip: Ensure harissa levels are adjusted to your spice tolerance.
How to Make Spicy Tunisian Eggplant Casserole with Harissa and Mint
Total time: 2 h · Yields 4 servings
- 1
Assemble Casserole
Layer roasted eggplant and harissa sauce in a baking dish.
- 2
Bake
Preheat oven to 375°F (190°C) and bake casserole for 25-30 minutes.
- 3
Final Touch
Top with mint, parsley, and feta before serving.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this ahead?
Yes, prepare the eggplant and sauce a day in advance, refrigerate, and assemble before baking.
What can I substitute for harissa?
Use sriracha or a homemade blend of chili paste with spices.
Is this dish vegan-friendly?
To make it vegan, omit the feta cheese or substitute with a plant-based feta alternative.
Can I freeze this casserole?
Yes, freeze it in portions for up to 1 month. Reheat from frozen in the oven until hot.
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