If you’re looking for something bold, creamy, and packed with flavor, this eggplant and harissa bowl checks all the boxes. Roasted eggplant gets golden and soft, and that smoky-spicy harissa brings just enough kick. Pair it all with cool cottage cheese, and it’s comfort food that doesn’t weigh you down.
💛 Why I Love This Recipe
This bowl came out of one of those “what do I do with this eggplant?” days — and I’m so glad it did. Roasting brings out all the richness of eggplant, and when you spoon it over protein-packed cottage cheese with a swirl of harissa? Pure magic.
A few reasons this recipe always delivers:
- 🍆 Roasted eggplant is buttery, caramelized, and so satisfying
- 🔥 Harissa gives it a smoky, spicy edge that balances perfectly
- 🧀 Cottage cheese cools it down and adds protein
- 🥄 You can eat it warm or cold
- 🧄 It’s easy, meal-preppable, and surprisingly fancy
⏱️ Time & Servings
- Total Time: 30 minutes
- Servings: 2
📊 Exact Macros (Per Serving)
- Calories: 340
- Protein: 22g
- Fat: 17g
- Carbs: 25g
- Fiber: 6g
- Sugar: 8g
🔬 Why This Recipe Works (Quick Science)
- Roasting eggplant breaks down its fibers and concentrates its flavor for a silky texture.
- Harissa paste is a North African chili blend that adds depth and a balanced heat.
- Cottage cheese contains casein protein and has a cooling, creamy quality that offsets spice.
- Pairing warm and cold elements makes each bite satisfying and interesting.
🛒 Ingredients
- 1 medium eggplant, cut into cubes
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- 1 cup low-fat cottage cheese
- 1–2 tsp harissa paste (adjust to taste)
- Optional toppings: chopped parsley, a squeeze of lemon, or toasted pine nuts
👩🍳 How to Make It
1. Cube the Eggplant
Cut the eggplant into bite-sized cubes, about ¾-inch thick.
2. Season & Toss with Olive Oil
In a bowl, toss eggplant cubes with olive oil, garlic powder, salt, and pepper.
3. Roast the Eggplant
Spread on a parchment-lined baking sheet. Roast at 425°F (220°C) for 20–25 minutes, flipping halfway.
4. Scoop Cottage Cheese Into Bowl
Spoon ½ cup of cottage cheese into each bowl.
5. Add Roasted Eggplant
Pile the warm roasted eggplant next to the cottage cheese.
6. Top with Harissa & Garnish
Add 1–2 teaspoons of harissa paste on top. Garnish with parsley or lemon juice if you like.
🍽️ What to Serve With
- Warm pita or flatbread
- A side of couscous or bulgur
- Roasted chickpeas or lentils for added protein
- A chopped cucumber-tomato salad
📅 Meal Plan Ideas
- Monday: Roast extra eggplant and store for quick lunches
- Tuesday: Serve over warm couscous with lemon zest
- Wednesday: Add chopped olives or capers for more briny flavor
- Thursday: Wrap it all in a tortilla or stuff into a pita
- Friday: Turn leftovers into a mezze plate with hummus and greens
⚠️ Common Mistakes to Avoid
- Undercooked eggplant: Make sure it’s fully tender and golden
- Overdoing the harissa: A little goes a long way—taste as you go
- Too much moisture in the bowl: Let eggplant rest a minute before serving
- Skipping olive oil: It helps the eggplant roast and adds flavor richness
❓ FAQ
Can I make this with zucchini instead?
Yes, but it will be softer and less rich than eggplant.
Is it spicy?
Mild to medium. Harissa has heat but also depth. Start with less!
Can I eat it cold?
Totally! It’s great hot, warm, or chilled.
What if I don’t have harissa?
Try red pepper flakes mixed into tomato paste or use another chili paste you like.
How long does it keep?
3–4 days in the fridge. Store components separately for best texture.
✨ Wrap-Up
This Eggplant & Harissa Cottage Cheese Bowl is simple yet bold—cozy enough for dinner, fresh enough for lunch, and easy to prep ahead. The sweet roasted eggplant + spicy harissa + cool cottage cheese combo hits all the right notes. Don’t be surprised if it becomes a regular in your bowl rotation. 🍆🧀🌶