Fried eggplant with harissa and dill from Dining In: Highly Cookable Recipes (page 45) by Alison Roman

Ingredients

ground cumin
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dill
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Pakpack4 on January 23, 2026

Excellent, only thing I don’t love was the skin of the eggplant - a little bitter and disrupted the otherwise silky texture of this dish. Also felt there was so much sauce, I could have used a second large eggplant to make the portions bigger.
snackbaby on February 02, 2025

dreamy dish, I think about I a lot. dill is important here!
CheesyKranskyLove on October 03, 2022

This is a great dish as long as you don't set the kitchen on fire like my housemate. The eggplant was very hard to fry in a stainless steel pan and I ended up almost doubling the amount of oil. But it was very tasty and one of the standout dish from this book for me.
KarinaFrancis on February 26, 2022

I’ve been wanting to make these for so long and they didn’t disappoint. Even my eggplant adverse Silver Fox enjoyed them, which says a lot. My harissa was really hot, so I’d pull it back a little next time.
ginger2212 on February 15, 2022

This recipe is outstanding! I always fry the eggplant like my MIL though. Sprinkle with salt and let is sit for awhile and then brush with oil and add some oil to the pan. This way it still gets soft but it's more even and not too oiled down.
PinchOfSalt on May 03, 2020

Wow. Wow wow wow. So good. Perfect heat level. Love the sour tang lent by the vinegar. This will be a summertime regular on my table. It’s also the first recipe I made from this book. Must try others soon!
L.Nightshade on September 03, 2018

I really hate frying, This is not even deep-frying, but it calls for 1 cup oil, all of which gets absorbed into the eggplant. She says “try not to think about it.” I tried. I succeeded. And this was a wow. Part of a Moroccan dinner I had for a few friends, it fit right in. I used Mustapha’s harissa, as I was out of homemade. It’s pretty good, not as much heat as some. The directions say to cook, toss with the harissa marinade, top with dill and serve. Which sounds like it should be served hot. But there is also a note stating that the eggplant can be fried and marinated five days (!) ahead and refrigerated. Nothing as to whether it should be heated up, served chilled, whatever. My conclusion? It does not matter. I made it in advance, tried it while hot, served it at room temperature, and ate the single leftover slice straight from the refrigerator. All delicious.