Bowery’s Herby Green Tahini Eggplant Bowls
4 small to medium eggplants (about 2 lb.), halved lengthwise
¼ cup harissa
2 tablespoons honey
9 tablespoons extra-virgin olive oil, divided
¼ cup plus 2 tablespoons fresh lemon juice, divided
1 teaspoon finely grated lemon zest
1 seeded jalapeno
2 garlic cloves, crushed
3/4 packed cups Bowery Cilantro leaves and tender stems
3/4 packed cups mint leaves
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
6 radishes, sliced into rounds
1/2 small red onion, thinly sliced
2½ cups mixed cooked whole grains (such as barley, freekeh, farro, and/or quinoa)
1 cup Bowery Basil leaves, torn
Lemon wedges (for serving)
Whisk harissa, honey and 3 tablespoons oil in a small bowl. Place a rack in upper third of oven; preheat to 400° F. Score cut sides of eggplants with a sharp knife. Brush with half of harissa mixture and roast, skin side down, on a large rimmed baking sheet on upper rack, until tender and lightly browned, 22–28 minutes.
Increase oven temperature to 450°. Brush remaining glaze over cut sides of eggplants. Roast until glaze is browned and bubbling, 12–15 minutes. Let cool slightly.
Puree ¼ cup lemon juice, zest, jalapeno, garlic, cilantro, mint, 2 tablespoons oil, and ¼ cup cold water in a blender on high speed until smooth and very green. Add tahini and puree until smooth; season generously with salt.
Toss radish, onion, grains, and basil in remaining 2 tablespoons lemon juice and remaining 4 tablespoons oil until completely coated; season with salt. Divide eggplants among plates; spoon grain salad over. Top with herby green tahini cream.
Recipe developed by Rick Martinez for Bowery Farming.