Charred Eggplant and Tomatoes with Harissa and Mint | Serious Eats : Recipes


  • Extra virgin olive oil for garnish
  • ½ to 2/4 cup roughly chopped mint leaves, loosely packed
  • Lemon juice, to taste
  • Harissa, to taste, plus more for the table
  • 4 cloves garlic, sliced
  • 1 pound fresh tomatoes, large dice (small tomatoes can be halved)
  • 1 ½ pounds eggplant, diced into 1-inch cubes
  • + 1 more ingredients
    • 6 tablespoons olive oil, divided

1 Heat a large cast iron skillet on very high heat until it smokes. Add 4 tablespoons oil and wait till it shimmers, then add eggplant. Stir to coat with oil and cook until lightly charred and tender but toothsome, stirring occasionally. Remove from skillet to a bowl or plate. 2 Let sk...

View full recipe at SpringPad


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