Charred Eggplant and Tomatoes with Harissa and Mint Recipe

By
Max Falkowitz
Max Falkowitz is a contributing writer at Serious Eats.
Max Falkowitz
Max Falkowitz is a food and travel writer from Queens. From 2012 to 2015 he worked at Serious Eats, first as New York editor and later as features editor. He's also the co-author of the Dumpling Galaxy Cookbook with Helen You, and the author of the trivia game Taste Test: 200 Trivia Questions for Food Nerds.
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Updated Aug. 30, 2018
20110816-166387-eggplant-tomatoes-harissa.jpg
Max Falkowitz

Young, firm eggplants are the best for this dish. Cook them just till they char and become tender, any longer and they will turn mushy. After a few seconds, they will absorb all the oil in the pan; they will cook just fine without the need for more.

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Recipe Facts

5

(3)

Active:30 mins
Total:30 mins
Serves:4 servings

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  • 6 tablespoons olive oil, divided
  • 1 1/2 pounds eggplant, diced into 1-inch cubes
  • 1 pound fresh tomatoes, large dice (small tomatoes can be halved)
  • 4 cloves garlic, sliced
  • 哈里撒,品尝,加上更多的表
  • Lemon juice, to taste
  • 1/2 to 2/4 cup roughly chopped mint leaves, loosely packed
  • Extra virgin olive oil for garnish

Directions

  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 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. 添加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.

Special equipment

cast iron skillet

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