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Harissa-Roasted Eggplant With Fried Capers
If you’re looking for a vegetarian main to serve at your next dinner party, look no further than this caper-studded roast eggplant topped with, yes, crispy capers!
👥 4 Servings👤 Jessie YuChen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Place a rack in lower third of oven; preheat to 425°. Blend garlic, harissa, 4 Tbsp. capers, and ¾ cup oil in a blender until a loose paste forms (a few chunkier pieces are okay); season with salt and pepper. (Alternatively, finely chop garlic and capers and mix well with harissa and oil in a small bowl.) Transfer ¼ cup paste to a small bowl and set aside.
2
Score cut sides of eggplant flesh in a crosshatch pattern, being sure to stop before cutting through the skin below. Rub 1 Tbsp. paste remaining in blender evenly over each cut side of eggplant so entire surface is covered. Toss remaining 2 Tbsp. capers and 1 Tbsp. oil in a small bowl until capers are coated. Arrange eggplant, cut side up, on a rimmed baking sheet, leaving a little room on one side for capers; season with salt and pepper. Spread out capers in oil in a single layer in reserved space on baking sheet; set bowl aside.
3
Roast eggplant and capers, keeping a close eye on capers, until capers are sizzling and slightly crisp, 8–⏱️ 10 minutes. Remove baking sheet from oven and transfer capers back to reserved bowl. Return eggplant to oven and continue to roast until tender, 10–⏱️ 12 minutes more for Japanese, 20–25 for globe. Let eggplant cool slightly, then slice in half crosswise on a diagonal.
4
Mix cherry preserves into reserved paste in bowl. Mix yogurt and lemon juice in another small bowl to combine; season with salt and pepper.
5
Arrange eggplant on a platter. Spoon lemon yogurt over, then drizzle harissa-cherry sauce on top. Scatter roasted capers, dill, and lemon zest evenly over eggplant.
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