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  • Recipe

Eggplant Frites with Harissa

Eggplant Frites with Harissa

Ingredients

  • 2 ea.
    Smoky Dried Chiles, such as Chipotle, Oncho or Morita
  • 2 T
    Extra Virgin Olive Oil
  • 1 lb.
    Sweet Red Peppers, diced
  • 2 ea.
    Shallots, diced
  • 2 cloves
    Garlic, minced
  • 1½ tsp.
    Kosher Salt, plus ½ cup
  • 1 tsp.
    Ground Caraway
  • 1 tsp.
    Ground Coriander
  • 1 tsp.
    Ground Cumin
  • 1 T
    Tomato Paste
  • 1 T
    Fresh Lemon Juice
  • 1½ lbs.
    Japanese Eggplant, peeled
  • 1 c
    Cornstarch
  • Rice Flour
  • Canola Oil, as needed for frying
  • Flaky Sea Salt, for finishing
  • Piment d'Espelette, as needed
  • Parsley, coarsely chopped for garnish

Preparation

Rehydrate chiIes: drain and set aside. Heat oil over medium heat, and sauté peppers. shallots, garlic and 1½ teaspoons of salt. Add chilies, caraway, coriander and cumin, and stir until softened: for about 5 minutes. Add tomato paste and lemon juice, and cook to caramelize. Remove from heat and blend until smooth; adjust seasoning, if needed. Set aside the harissa.

Combine the remaining ½ cup of salt with 1 gallon of water, and add eggplant sliced into ¾-inch-­thick and 4-inch-long sticks like fries. Brine 1 to 2 hours; drain. Combine cornstarch and rice flour, and coat eggplant. Transfer eggplant to a baking sheet, shaking off excess cornstarch. Fry in canola oil in a pan heated to 350ºF until golden brown. Sprinkle with salt, piment d'Espelette and parsley. Serve with harissa.

*Adapted from Vegetable Revelations: Inspiration for Produce-Forward Cooking by Steven Satterfield.

Chef/Owner Steven Satterfield Miller Union, Atlanta