Serious Eats: Recipes

Charred Eggplant and Tomatoes with Harissa and Mint

Posted by Max Falkowitz, August 18, 2011

[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.

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