Spicy Egyptian Eggplant with Fresh Herbs | Christopher Kimball’s Milk Street | Recipes, TV and Cooki
Our lighter, oven-friendly version of btingan mekhalel, a spicy, deep-fried eggplant dish street food in Cairo, was taught to us by chef Abo Ahmed Sheta.
Keywords
- Milk Street
- Food
- Biscuits
Ingredients
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 2 1-pound globe or Italian eggplants, trimmed
- 6 tablespoons extra-virgin olive oil
- ¼ cup harissa paste
- ¼ cup cider vinegar
- 3 tablespoons honey
- 1 medium garlic clove, finely grated
- ¼ cup finely chopped fresh mint
- 3 tablespoons finely chopped fresh dill, divided
- Kosher salt and ground black pepper
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