Charred Eggplant and Tomatoes with Harissa and Mint Recipe

Serves: 4 Save

Ingredients (8)

  • 6 tablespoons olive oil, divided
  • 1 1/2 pounds eggplant, diced into 1-inch cubes
  • 1 pound fresh tomatoes, large dice (small tomatoes can be halved)
  • 4 cloves garlic, sliced
  • Harissa, to taste, plus more for the table
  • Lemon juice, to taste
  • 1/2 to 2/4 cup roughly chopped mint leaves, loosely packed
  • Extra virgin olive oil for garnish

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Directions

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