Spicy Egyptian Eggplant with Chickpeas and Herbs

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.