Fried Eggplant with Harissa and Dill

1. Prepare the Harissa Mixture

In a small bowl, combine the finely grated garlic, harissa, tomato paste, ground cumin, and white distilled vinegar. Add a splash of water to achieve a smooth consistency, and season the mixture with a generous pinch of kosher salt and freshly ground black pepper.

2. Fry the Eggplant

Heat a large skillet over medium-high heat and pour in the olive oil. When the oil is hot, carefully place the eggplant slices into the skillet. Fry the eggplant for about 5 to 8 minutes per side, ensuring each slice turns a beautiful golden brown. Drain the excess oil on paper towels.

3. Coat Eggplant with Harissa Mixture

Return the fried eggplant slices to the skillet and toss them gently in the prepared harissa mixture, ensuring each piece is well coated. The residual heat from the skillet will help the eggplant absorb the flavors.

4. Finish with Fresh Dill

Sprinkle the chopped fresh dill over the eggplant and serve immediately.