| Ingredients: 1 Tablespoon(s) cumin seeds 1 Tablespoon(s) coriander seeds 2 regular globe Italian 1 lb eggplant 6 Tablespoon(s) oil, olive 1/4 Cup(s) vinegar, apple cider 3 Tablespoon(s) mild honey 1/4 Cup(s) harissa 1/4 Cup(s) fresh mint 2 Tablespoon(s) fresh chopped dill |
Directions:
In a skillet, toast cumin and coriander over medium heat until the seeds begin to brown. Transfer to a spice grinder. Wait about 5 minutes before grinding to keep them from generating steam and sticking together. Then grind. Cut eggplant into rounds and then quarter each round. That way each piece of eggplant has skin to hold it together and doesn't turn to mush. Toss the eggplant with olive oil. Don't salt the eggplant--it will get soggy if you do. Line a baking sheet with foil and place the eggplant on the sheet. Broil until speckled with brown, but not charred. About 10 to 12 minutes. Rotate halfway through broiling. Grind the spices roughly and put in a mixing bowl. Add vinegar, honey, harissa, garlic, mint, dill. Mix. Transfer the eggplant to the sauce bowl and toss. Let it rest for 10 minutes to absorb sauce. Adjust for season. Sprinkle with dill as a garnish. Serve with rice or in a sandwich with hummus. |