Harissa-Roasted Eggplant with Fried Capers

Serves 4

Ingredients

6 cloves garlic

1/3 c harissa paste

6 T drained capers, divided

3/4 c plus 1 T extra-virgin olive oil

Kosher salt

Freshly ground black pepper

4 med Japanese eggplants or 2 large globe eggplants (about 2 lb), halved lengthwise

2 T cherry or other fruit preserves

1 c unsweetened, plain, plant-based yogurt

Zest and juice of 1 lemon

3 T coarsely chopped dill

Directions

1. Place a rack in lower third of oven and preheat to 425F. Blend garlic, harissa, 4 T capers, and 3/4 c olive oil in a blender until a loose paste forms. Season with salt and pepper. Alternatively, finely chop garlic and capers and mix well with harissa and oil in a small bowl. Transfer 1/4 c paste to a small bowl and set aside (for making sauce later). 

2. Score cut sides of eggplant flesh in a crosshatch pattern, stopping before cutting through the skin. Rub 1 T paste evenly over each cut side of eggplant so entire surface is covered. 

3. Toss remaining 2 T capers and 1 T oil in a small bowl until capers are coated. 

4. Arrange eggplant, cut side up, on a rimmed baking sheet, leaving room on one side for capers. Season with salt and pepper. Spread capers out in a single layer on baking sheet, set bowl aside.

5. Roast eggplant and capers, keeping a close eye on capers, until capers are sizzling and slightly crisp, 8-10 min. Remove baking sheet from oven and transfer capers back to reserved bowl. Return eggplant to oven and continue to roast until tender, 10-12 min for Japanese eggplant and 20-25 min for globe eggplant. Let eggplant cool slightly, then slice in half crosswise on a diagonal. 

6. Mix cherry preserves into reserved 1/4 c harissa paste in bowl. Mix yogurt and lemon juice in another small bowl to combine; season with salt and pepper. 

7. Arrange eggplant on a platter. Spoon lemon yogurt over, then drizzle harissa-cherry sauce on top. Scatter roasted capers, dill, and lemon zest evenly over eggplant.