Charred Eggplant and Tomatoes with Harissa and Mint

Name: Charred Eggplant and Tomatoes with Harissa and Mint
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams fresh tomatoes, large dice (small tomatoes can be halved); 680 grams eggplant, diced into 1-inch cubes; 4 servings Extra virgin olive oil for garnish; 4 cloves garlic, sliced; 4 servings Harissa, to taste, plus more for the table; 4 servings Lemon juice, to taste; 118 milliliters roughly chopped mint leaves, loosely packed; 6 Tbsps olive oil, divided

Charred Eggplant and Tomatoes with Harissan and Mint might be just the side dish you are searching for. This recipe serves 4. One serving contains 405 calories, 4g of protein, and 36g of fat. A mixture of harissa, olive oil, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Heat a large cast iron skillet on very high heat until it smokes.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Eggplant

Cooking Oil

Remove from skillet to a bowl or plate.

Equipment you will use

Frying Pan

Bowl

Let skillet heat again until smoking, then add remaining two tablespoons oil and let shimmer.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add tomatoes and a fat pinch of salt, stirring occasionally until softened, juicy, and lightly charred.

Ingredients you will need

Tomato

Salt

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.

Ingredients you will need

Eggplant

Harissa