Charred Eggplant And Tomatoes With Harissa And Mint Recipe

1. 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. 2

   Let skillet heat again until smoking, then add remaining two tablespoons oil and let shimmer. Add tomatoes and a fat pinch of salt, stirring occasionally until softened, juicy, and lightly charred. Add garlic, 1 to 1 1/2 teaspoons harissa (more if you like), and cooked eggplant to skillet. Toss and cook for one minute, then remove skillet from heat.

3. 3

   Add lemon juice, mint, and a glug of extra virgin olive oil. Toss, add salt to taste, and serve immediately, with extra harissa at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.