Serious Eats: Recipes

Charred Eggplant and Tomatoes with Harissa and Mint

[Photograph: Max Falkowitz]

Young, firm eggplants are the best for this dish. Cook them just till they char and become tender, any longer and they will turn mushy. After a few seconds, they will absorb all the oil in the pan; they will cook just fine without the need for more.

Printed from

© Serious Eats