Spicy Eggplant with Herbs
I was shopping at a new store and found these amazing baby eggplants. I couldn’t resist and brought some home. Scouring “Cyberville” for a lovely eggplant side dish recipe, I found the origins of this one on Milkstreet. It caught my eye because the first ingredient is my new “mostest-favoritest” spice – Coriander!!! Its sweet, spicy and tasty!
2 1/4 tsp of ground coriander (or 1 Tbs seeds)
3/4 Tbs of ground cumin (or 1 Tbs seeds)
2 1-pound globe or Italian eggplants, trimmed
6 Tbs olive oil
1/2 tsp of red pepper flakes
1/4 cup harissa paste
1/4 cup cider vinegar
3 Tbs agave syrup
1 medium garlic clove, finely grated
1/4 cup finely chopped fresh mint
3 Tbs finely chopped fresh dill, divided
Kosher salt and ground black pepper
- If you are using coriander and cumin seeds: 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. 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.
- Meanwhile, in the reserved bowl, whisk together the harissa, vinegar, agave, garlic, mint, 2 Tbs of dill and the coriander and cumin.
- When the eggplant is done, cube the slices and 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 plate and garnish the dish with the remaining dill.