Alkaline Harissa Eggplant with Cannellini Cream (Recipe for the Weekend)
Recipe for the Weekend: Alkaline Harissa Eggplant with Cannellini Cream (RFTW)
Sometimes you want a meal that feels rich, comforting, and indulgent – but without the heavy aftermath. This dish nails it.
The eggplant roasts down to that perfect melt-in-your-mouth texture, soaking up all the warmth and spice of the harissa. The creamy cannellini bean base feels decadent but is packed with fibre, protein, and minerals to keep your energy balanced. And the zesty, lemony sumac onions? They cut through everything with freshness and brightness that lifts the whole plate.
This is a true alkaline-friendly powerhouse:
- Anti-inflammatory from garlic, herbs, sumac, and harissa.
- Blood sugar balancing thanks to slow-release fibre and protein in the beans.
- Digestive support with gut-feeding prebiotic fibre from beans, onions, and eggplant.
- Energy & repair from B vitamins, zinc, and antioxidants like nasunin (that purple pigment in the eggplant skin).
It’s one of those dishes that looks impressive, tastes amazing, and yet is so simple to put together. Perfect for a weeknight dinner when you want something special without spending hours in the kitchen.
Alkaline Harissa Eggplant with Cannellini Cream
Ingredients
For the eggplant:
1 large eggplant (aubergine), halved lengthways
1 tbsp extra virgin olive oil
2 tsp rose harissa paste (or plain harissa for more heat)
Pinch Himalayan or Celtic sea salt
For the cannellini cream:
1 tbsp olive oil
1 garlic clove, minced
1 x 400g tin cannellini beans, drained and rinsed
Juice of ½ lemon
2–3 tbsp unsweetened almond milk (more to loosen if needed)
Sea salt & black pepper
For the sumac onions:
½ small red onion, thinly sliced
½ tsp sumac
Juice of ½ lemon
Pinch salt
Optional garnish: fresh parsley or mint, extra lemon wedges
Instructions
- Preheat oven to 200°C (180°C fan). Score the eggplant halves in a criss-cross pattern without cutting through the skin. Rub with olive oil, harissa, and salt. Roast cut side up for 30–35 minutes until tender and golden.
- While it roasts, warm olive oil in a pan on low heat. Add garlic, cook gently for 1–2 minutes, then add beans, lemon juice, and almond milk. Warm through, then blend until smooth and creamy. Season to taste.
- Toss onion with lemon juice, sumac, and salt. Leave 10 minutes to soften and lightly pickle.
- Spread cannellini cream onto plates, top with roasted eggplant, scatter over sumac onions, and finish with herbs and a squeeze of lemon.
My Hot Tip
Double the bean cream! Honestly, it’s too good not to. It lasts 3–4 days in the fridge and works brilliantly as a dip, spread, or side. Add it to wraps, salads, or alongside roasted veggies.
I hope you love this. Our family is HOOKED on it. It’s so delicious.
And its just one of TEN new recipes I just sent my members in the Alkaline Life Club, for their monthly recipes. Would you like to get those too…?
Do You Want to Get MORE Recipes Like This? AND ME AS YOUR COACH?? 😃
If you loved this recipe, you’re going to love what’s waiting inside the Alkaline Life Club.
The ALC is my monthly coaching community where I give you everything you need to feel clear, energised, and back in control of your health:
New alkaline recipes every month (delicious, simple, and family-friendly).
Meal plans with shopping lists so you never have to wonder what to eat.
In-depth trainings and masterclasses on reversing inflammation, balancing blood sugar, healing your gut, and more.
Live coaching with me every month, so you’re never left guessing or overwhelmed.
Plus, access to the full library of my past programs (over $20,000 worth).
Most importantly: you’ll have me by your side, guiding you step-by-step – no stress, no confusion, just real results.
Click here to join the Alkaline Life Club today
What is Your #1 Alkaline Diet Challenge?
I’m working on something big behind the scenes to make living alkaline easier, simpler, and more enjoyable than ever. Before it’s ready, I’d love to hear from you.
What’s your single biggest challenge with living alkaline right now?
Your feedback helps me shape what’s coming next - and I think you’ll love where it’s heading.
What about eggs. Some say they are a perfect food. I have not seen any recipes using eggs. Please explain any pro or con on eggs
Hi Paul, so great to hear from you – it’s been a while mate.
The question about eggs is a really good one, and it does come up a lot. Eggs are acid-forming, mainly because of the mycotoxins they contain. But they’re not the worst thing in the world.
I absolutely believe you can still eat eggs a few times a week and be fully living the alkaline life. And yes, they do contain good sources of protein, choline, healthy cholesterol, and a range of vitamins and minerals.
So you don’t have to cut them out at all. As with everything – it’s about moderation and balance. You’re still good to go with eggs, mate.
If you’d like to dig deeper into protein on the alkaline diet, I’ve put together a full guide here: The Complete Guide to Alkaline Protein.