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Spicy Egyptian Eggplant with Chickpeas and Herbs

Spicy Egyptian Eggplant with Chickpeas and Herbs

By Diane UngerJune 11, 2021

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

The 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 Abo Ahmed Sheta, who runs the café El-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. Because broilers vary in heat output, check the eggplant for doneness after 10 minutes. For the same reason, it also may need longer than called for. The pieces should be tender and lightly charred, but not falling apart. Harissa is a North African red pepper paste seasoned with spices and other ingredients; our favorite brand is DEA, which usually is sold in a yellow tube. Serve warm or at room temperature.

Tip

Don't allow the eggplant and chickpeas to cool before tossing with the harissa mixture. As they cool, the ingredients absorb the flavorings so each bite is seasoned throughout.

Ingredients
  • 2

    1-pound eggplants, trimmed

  • 6

    tablespoons extra-virgin olive oil

  • 2

    15½-ounce can chickpeas, drained

  • ¼

    cup harissa paste

  • ¼

    cup cider vinegar

  • 3

    tablespoons honey

  • 1

    medium garlic clove, finely grated

  • 1

    tablespoon ground coriander

  • 1

    tablespoon ground cumin

  • ¼

    cup finely chopped fresh mint

  • 3

    tablespoons finely chopped fresh dill, divided

  • Kosher salt and ground black pepper

Step 1

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

Step 2

In a large bowl, toss the eggplant with the oil. Distribute 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

Remove from the oven and scatter the chickpeas onto the baking sheet. Continue 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.