We make eggplant frequently. Until recently, I had two main ways of preparing it: eggplant parmesan or a stir fry. Thanks to Milk Street (and Karthik’s request that we try this new recipe), I’ve now got a third favorite way to cook it. Charred eggplant with pops of coriander and cumin seed, fresh herbs, heat from harissa, and a hint of sweet and sour: these bold flavors are meant for adventurous palates.
Like the mango, tomato, and avocado salad recipe I reviewed before, Milk Street sources their recipe back to the North Africa, this time specifically Egypt. Because of flavors such as cumin, coriander, mint, and the chili in the harissa seasoning, it complements Indian cuisine well, too. I made a few changes to their recipe to suit my tastes, but overall, the main flavor elements remain the same.
A few notes:
- I cut down both the sweetness and the spice level compared to the original Milk Street recipe. The originally recommended quarter cup of my preferred harissa seasoning (paste or dry blend) would have been too spicy for me (and I can handle a reasonable amount of spice). Adjust the levels of harissa seasoning so that you achieve the level of heat you’d like based on your particular blend. Ditto the honey when deciding on sweetness.
- Harissa powder versus paste: I prefer a dry blend/powder because the eggplant releases a lot of water as it cools. Using a dry blend keeps the dish from becoming too watery. But use paste if that’s what’s in your pantry.
- Herbs: I always find that more is better, so I bumped up the eggplant to herb ratio. Consider adding extra mint and dill just before serving for additional taste and color.
- Don’t substitute cumin powder or coriander powder for the whole seeds. The toasted and roughly chopped seeds add flavor and texture to the dish that won’t be replicated by a powder.
- Cooking the eggplant: When I first tried the recipe, Milk Street’s original instructions worked beautifully with my electric broiler. After moving, however, I’ve had difficulty replicating the technique with my gas broiler. I’ve added an additional set of instructions to try if a gas broiler give you trouble, too. You can also bake it at 425⁰F for ~30 minutes and skip the broiler altogether. Warning if you choose this last option: the eggplant doesn’t take on the nice char and tends to lose its shape by the time it reaches well done. Grilling would probably work well, too.
Harissa-spiced Eggplant Roast
May 25, 2019
Category
Recipe Box
Vegetarian/Vegan
Smoky charred eggplant with pops of coriander and cumin seed, fresh herbs, heat from harissa, and a hint of sweet and sour: these bold flavors are meant for adventurous palates.
Persons
8
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
- 2 large globe eggplant (about 2 pounds), cut into 1 to 1.5 inch (~3 cm) chunks
- ¼ cup packed mint, roughly chopped
- ¼ cup packed dill fronds, chopped
- 1 tbsp whole cumin seed
- 1 tbsp whole coriander seed
- 2 tbsp harissa powder (preferred) or paste
- 3 tbsp rice vinegar
- 1 tbsp honey
- 1 clove garlic, minced or grated into paste
- Salt to taste
- 6 tbsp neutral vegetable oil such as avocado or canola oil
Instructions
- Toss chopped eggplant in oil, spread evenly on baking sheet lined with parchment paper. Two large eggplant chopped should pack closely into a half sheet without overlapping.
- Baking instructions: electric range/broiler: Set broiler to high. Broil 10-15 minutes, until eggplant is tender when pierced with a fork
- Baking instructions: gas range/broiler: Set broiler to high, position baking sheet 6 inches below broiler, this probably not the rack/shelf closest to the broiler, but the one that is second closest. Broil eggplant fifteen minutes, then set oven to 425F and immediately place baking sheet with eggplant on the lowest rack and bake another 10 minutes or until eggplant is tender when pierced with a fork. If the eggplant appears dry or has more than a slight char, toss and then add a little water (about a tbspn) to the pan (don’t mix up the eggplant in the water, the goal is to add some humidity/moisture to the oven).
- While the eggplant bakes, prepare the dressing as below.
- Toast the cumin seed and coriander on the stovetop over low-medium heat until fragrant, about 3-4 minutes.
- Transfer cumin seed and coriander to mortar and pestle, use a few grind to roughly crush the seeds (the goal is to have half seeds, don’t want a powder).
- Combine chopped mint, dill, crushed cumin/coriander seed mix, rice vinegar, honey, garlic, and harrisa powder/paste in a large mixing bowl.
- When eggplant is done, use tongs to immediately transfer the eggplant to the mixing bowl containing the harissa dressing. Toss to coat, then let the eggplant cool in the dressing for about ten minutes.
- After the eggplant has cooled, toss again, adding salt to taste. It is now ready to serve.
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