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Bowery’s Herby Green Tahini Eggplant Bowls
INGREDIENTS 4 small to medium eggplants (about 2 lb.), halved lengthwise ¼ cup harissa 2 tablespoons honey 9 tablespoons extra-virgin olive oil, divided Kosher salt ¼ cup plus 2 tablespoons fresh lemon juice, divided 1 teaspoon finely grated lemon zest 1 seeded jalapeno 2