Harissa Eggplant & Chorizo Salad

October 23, 2015

Eggplants are in season and extremely cheap to buy at the moment.  Try this delicious & fresh salad with your next BBQ. An ideal summer treat for a birthday lunch or after a dip at the beach.  For vegetarians, leave out the chorizo (but this does add depth of flavour to the dish). This recipe is from The Australian Women's Weekly, "In Season" Cookbook, purchase your copy of this inspiring cookbook at The Gift Loft - see our Cookbook Range for Christmas Gifts Ideas for Mum, a daughter or friend or, a birthday treat for yourself. See the CC Interiors Iron Cookbook Stand for the perfect Kitchen gift idea!

Harissa Eggplant & Chorizo Salad

2 x 420 g canned chickpeas, drained and rinsed (or, prepare your own - soak 1 cup of chickpeas overnight, drain & add to a saucepan with 3 cups of water - so they are well covered. Heat until boiling and then simmer until the chickpeas are soft. Drain the water and cool.)

1/2 cup Greek Style yoghurt

1 large eggplant

2 Tablespoons Olive Oil

2 cured chorizo sausages, sliced thinly

180g bocconcini cheese, torn

1 cup loosly packed fresh basil

Harrisa Dressing

2 Tblspns red wine vinegar

3 Tablespoons olive oil

2 Teaspoons harissa paste (buy it at your specialty food store or a well stocked supermarket)

1 teaspoon castor sugar


  1. Make harissa dressing - whisk the ingredients together in a small bowl. 
  2. Process half the chickpeas with yoghurt, until smooth. Season to taste.
  3. Cut eggplant lengthways into thin slices; place in a medium bowl with oil and toss to coat. Season. Cook eggplant on a well oiled heated BBQ or chargrill plate, or grill. Cook for 1 1/2 minutes each side, or until tender. Transfer to a plate and keep warm.
  4. Meanwhile, cook chorizo  on a BBQ until browned on both sides.
  5. Place remaining chickpeas, eggplant & chorizo in a large bowl with the bocconcini cheese, basil & dressing. Toss gently to combine.
  6. Arrange salad on a large platter, top with chickpea puree.

Serves 4. You can BBQ large field mushrooms or Sliced Courgettes and add them with the other ingredients to the salad.