Spicy Egyptian Eggplant with Chickpeas and Herbs

T he inspiration for this recipe was btingan mekhalel, a spicy, vinegary deep-fried eggplant dish sold by street vendors in Cairo. We learned our version from A bo A hmed Sheta, who runs the café E l-Gahsh. We swapped the deep-fryer for the ease of a broiler, and to create a satisfying vegetarian main, we supplemented the eggplant with chickpeas. B ecause broilers vary in heat output, check the eggplant for doneness after 1 0 minutes. F or the same reason, it also may need longer than called for. T he pieces should be tender and lightly charred, but not falling apart. Harissa is a N orth A frican red pepper paste seasoned with spices and other ingredients; our favorite brand is D E A , which usually is sold in a yellow tube. Serve warm or at room temperature. Don’t allow the eggplant and chickpeas to cool before tossing with the harissa mix ture. A s they cool, the ingredients absorb the flavorings so each bite is seasoned throughout.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the broiler with a rack 6 inches from the element. L ine a rimmed baking sheet with foil and mist with cooking spray. C ut each eggplant crosswise into 1½-inch-thick rounds, then cut each round into 1½-inch cubes.

Step 2

I n a large bowl, toss the eggplant with the oil. D istribute in an even layer on the prepared baking sheet; reserve the bowl. Broil without stirring until the eggplant is lightly browned on top, 7 to 8 minutes.

Step 3

R emove from the oven and scatter the chickpeas onto the baking sheet. C ontinue to broil until the eggplant is well browned, about another 4 minutes.

Step 4

Meanwhile, in the reserved bowl, whisk together the harissa, vinegar, honey, garlic, coriander, cumin, mint and 2 tablespoons of dill. When the eggplant and chickpeas are done, immediately add them to the bowl, then gently toss to combine. Taste and season with salt and pepper, then let stand for 10 minutes. Transfer to a serving dish and sprinkle with the remaining 1 tablespoon dill.