Name: Harissa-Roasted Eggplant With Fried Capers
Yield: 4 Servings
Ingredients: 6 garlic cloves; ⅓ cup harissa paste, preferably hot; 6 Tbsp. drained capers, divided; ¾ cup plus 1 Tbsp. extra-virgin olive oil; Kosher salt, freshly ground pepper; 4 medium Japanese eggplants or 2 large globe eggplants (about 2 lb.), halved lengthwise; 2 Tbsp. cherry or other fruit preserves; 1 cup plain whole-milk Greek yogurt; Zest and juice of 1 lemon; 3 Tbsp. coarsely chopped dill

Photo by Emma Fishman, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio

Think of capers as plant-based anchovies—they’re salty with a unique acidity, and are the secret weapon in this savory-sweet roasted eggplant. Capers infiltrate every layer of this dish: They’re chopped and mixed into a spicy harissa rub for the eggplant; mixed with cherry preserves for a salty-meets-sweet dressing; and roasted for a crispy-crunchy topping that adds pops of flavor.

What you’ll need

Blender
$47 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon
Citrus Juicer
$20 $15 At Amazon

Recipe notes

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