Charred Eggplant and Tomatoes with Harissa and Mint Recipe

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.

Recipe Details

Charred Eggplant and Tomatoes with Harissa and Mint Recipe

Active 30 mins
Total 30 mins
Serves 4 servings


  • 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


  1. Heat a large cast iron skillet on very high heat until it smokes. Add 4 tablespoons oil and wait till it shimmers, then add eggplant. Stir to coat with oil and cook until lightly charred and tender but toothsome, stirring occasionally. Remove from skillet to a bowl or plate.

  2. Let skillet heat again until smoking, then add remaining two tablespoons oil and let shimmer. Add tomatoes and a fat pinch of salt, stirring occasionally until softened, juicy, and lightly charred. Add garlic, 1 to 1 1/2 teaspoons harissa (more if you like), and cooked eggplant to skillet. Toss and cook for one minute, then remove skillet from heat.

  3. Add lemon juice, mint, and a glug of extra virgin olive oil. Toss, add salt to taste, and serve immediately, with extra harissa at the table.

Special equipment

cast iron skillet