Charred Eggplant and Tomatoes with Harissa and Mint
- 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
- Harissa, to taste, plus more for the table
- Lemon juice, to taste
- 1/2 to 2/4 cup roughly chopped mint leaves, loosely packed
- Extra virgin olive oil for garnish
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Eggplant (1 1/2 pounds)
- Garlic (4 cloves)
- Mint, loosely packed leaves (1/2 cup)
- Tomatoes, fresh (1 pound)
- Condiments
- Harissa (1)
- Cooking & Baking
- Olive oil (6 tablespoons)
- Olive oil, Extra virgin (1)
- Drinks
- Lemon juice (1)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 18, 2011 (1 year ago).
33 people saved this recipe.
