BEST SPICY EGYPTIAN EGGPLANT WITH FRESH HERBS RECIPE – HOW TO …
Provided by: 177MILKSTREET.COM
Total time: 40 minutes
Cook time: 40 minutes
Yield: 4 Servings
|1 tablespoon coriander seeds|
|1 tablespoon cumin seeds|
|2 1-pound globe or Italian eggplants, trimmed|
|6 tablespoons extra-virgin olive oil|
|1/4 cup harissa paste|
|1/4 cup cider vinegar|
|3 tablespoons honey|
|1 medium garlic clove, finely grated|
|1/4 cup finely chopped fresh mint|
|3 tablespoons finely chopped fresh dill, divided|
|Kosher salt and ground black pepper|
- In a small skillet over medium, toast the coriander and cumin, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool slightly, then pulse until coarsely ground; set aside.
- Heat the oven to broil with a rack 6 inches from the element. Line a rimmed baking sheet with foil and mist with cooking spray.
Cut each eggplant crosswise into 1½-inch-thick rounds, then cut each round into 1½-inch cubes. In a large bowl, toss the eggplant with the oil to coat. Distribute in an even layer on the prepared baking sheet; reserve the bowl.
Broil without stirring until tender and lightly charred on top, 10 to 12 minutes.
- Meanwhile, in the reserved bowl, whisk together the harissa, vinegar, honey, garlic, mint, 2 tablespoons of dill and the coriander and cumin.
When the eggplant is done, immediately add it to the bowl, then gently toss to combine. Taste and season with salt and pepper. Let stand for 10 minutes.
Transfer to a serving platter and sprinkle with the remaining 1 tablespoon dill.
EGYPTIAN EGGPLANT MOUSSAKA [VEGAN] – ONE GREEN PLANET
Provided by: Taavi Moore
Cook time: 35 minutes
Yield: 3 servings
Calories 163 calories