30 minutes
A spicy and aromatic dish featuring fried eggplant coated in a harissa and dill mixture.
Garlic Clove, finely grated
cloves
Harissa
tablespoons
tablespoons
teaspoons
tablespoons
to taste
to taste
cups
Large Globe Eggplant, sliced into ½-inch-thick rounds
each
Dill, chopped
cups
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.
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