NutritionSortLoading...
Loading...

1 large eggplant (1¾ pounds)

⅓ cup spicy harissa paste (l love Mina or New York Shuk)

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon light brown sugar

Extra-virgin olive oil

4 thick slices sourdough bread

⅔ cup Sourdough Bread Crumbs

Diamond Crystal kosher salt

¼ cup fresh dill, finely chopped

¼ cup fresh chives, finely chopped

1 lemon, for squeezing (optional)

Select allAdd

1. Position a rack in the center of the oven and preheat it to 425F. Line a sheet pan with parchment paper.

2. Halve the eggplant lengthwise. Score the flesh of the eggplant diagonally, then place the halves flesh-side down on the lined sheet pan. Roast the eggplant until the skin is charred and it looks a bit collapsed, 40 to 45

   minutes.

3. While the eggplant is roasting, in a small bowl, whisk together the harissa, soy sauce, Worcestershire sauce, brown sugar, and ⅓ cup water. Set aside.

4. Set a deep sauté pan over medium heat and add 1 tablespoon olive oil. Pan- fry the bread slices, toasting until golden, 2 to 3 minutes on each side. Remove the bread and add the bread crumbs to the pan, toasting them for 3 to 4 minutes, stirring occasionally so as not to burn. Season with salt and transfer the bread crumbs to a small bowl and carefully wipe out the pan.

5. When the eggplant is finished roasting, scrape the flesh out of the skin into a bowl (discard the skin and stem). Place the sauté pan back over medium heat and add 1 tablespoon olive oil. Add the eggplant flesh and the harissa mixture and mix everything together with a spatula to coat. Bring the sauce to a simmer and simmer for 5 to 6 minutes to thicken slightly. Remove the pan from the heat. Scatter the bread crumbs evenly

   over the eggplant but don't mix them in.

6. To serve, scoop a generous helping of crumb-topped eggplant onto each slice of bread and spoon over any remaining sauce in the pan. Sprinkle with the chopped dill, chives, and a squeeze of lemon juice (if using) and

serve.

NOTE: You can also add the dill, chives, and lemon to the pan and serve this dip-style as a fun date-night trick.