This spicy Egyptian eggplant recipe is a delicious vegetarian option for your 4th of July party
Chickpeas and herbs complete this tasty dish. #newdaynw
Confused about what to cook for a vegetarian option at your next barbecue? Look no further! This spicy Egyptian eggplant is the perfect dish to satisfy and wow your guests, vegetarians or not!
Rosemary Gill, Director of Education at Milk Street Cooking School, joins New Day NW to share the recipe with us.
Spicy Egyptian Eggplant Recipe
Compensation: 40 minutes
The inspiration for this recipe was betengan mekhalel, a spicy and vinegar-flavored fried eggplant dish sold by street vendors in Cairo. We learned our version of Abo Ahmed Sheta, who runs the El-Gahsh cafe. We swapped out the deep fryer for the ease of a grill, and to create a satisfying vegetarian dish, we topped the eggplant with chickpeas. Since the calorific value of broilers varies, check the doneness of the eggplants after 10 minutes. For the same reason, it may also take longer than expected. The pieces should be tender and lightly charred, but should not fall apart. Harissa is a paste of North African red peppers seasoned with spices and other ingredients; our favorite brand is DEA, which is usually sold in a yellow tube. Serve hot or at room temperature.
Do not let the eggplants and chickpeas cool down before mixing with the harissa mixture. As it cools, the ingredients absorb the aromas, so every bite is seasoned.
- Two 1 pound eggplants, trimmed
- 6 tablespoons extra virgin olive oil
- Two 15 ½ ounce cans of chickpeas, drained
- ¼ cup harissa paste
- ¼ cup of apple cider vinegar
- 3 tablespoons of honey
- 1 medium garlic clove, finely grated
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- ¼ cup finely chopped fresh mint
- 3 tablespoons finely chopped fresh dill, divided
- Kosher salt and ground black pepper
Heat the grill with a rack 6 inches from the element. Line a rimmed baking sheet with foil and spray with cooking spray. Cut each eggplant crosswise into 1½-inch-thick slices, then cut each slice into 1½-inch cubes.
In a large bowl, mix the eggplant with the oil. Distribute in an even layer on the prepared baking sheet; reserve the bowl. Grill, without stirring, until the eggplant is lightly browned on top, 7 to 8 minutes.
Get out of the oven and distribute the chickpeas on the baking sheet. Continue to grill until the eggplant is golden brown, about 4 minutes more.
Meanwhile, in the reserved bowl, whisk together harissa, vinegar, honey, garlic, cilantro, cumin, mint and 2 tablespoons of dill. When the eggplant and chickpeas are cooked, immediately add them to the bowl, then toss gently to combine. Taste and season with salt and pepper, then let stand 10 minutes. Transfer to a serving dish and sprinkle with the remaining 1 tablespoon of dill.
Segment producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and live streaming on KING5.com. Contact the new day.