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.
