Grill the tomatoes just before you place the eggplants in the coals.
Recipe information
Total Time
25 minutes
Yield
4 Servings
Ingredients
2
small ripe tomatoes (about 1/2 pound)
3
anchovy fillets packed in oil, drained, finely chopped
1
small garlic clove, finely chopped
1
teaspoon harissa paste
1
teaspoon red wine vinegar
2
tablespoons extra-virgin olive oil plus more for serving
Kosher salt, freshly ground pepper
Coal-Roasted Eggplants (click for recipe)
Chopped fresh flat-leaf parsley and lemon wedges (for serving)
Need to make a substitution?
Preparation
Step 1
Grill tomatoes, turning occasionally, until skins are blackened and split, about 4 minutes. Press through a sieve set over a medium bowl; discard solids. Whisk in anchovies, garlic, harissa, vinegar, and 2 tablespoons oil; season with salt and pepper.
Step 2
Spoon half of sauce onto a platter. Place eggplants on top, season with salt, and spoon remaining sauce over. Let sit 30 min-utes to let flavors meld. Drizzle with oil, top with parsley, and serve with lemon wedges.
Step 3
DO AHEAD: Smoky Tomato Sauce can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
4 servings
1 serving contains: Calories (kcal) 90 Fat (g) 8 Saturated Fat (g) 1 Cholesterol (mg) 5 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 2 Sodium (mg) 240