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Spicy Egyptian Eggplant with Fresh Herbs
Ingredients
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • Two 1-pound globe or Italian eggplants, trimmed
  • 6 tablespoons extra-virgin olive oil
  • ¼ cup harissa paste
  • ¼ cup cider vinegar
  • 3 tablespoons honey
  • 1 medium garlic clove, finely grated
  • ¼ cup finely chopped fresh mint
  • 3 tablespoons finely chopped fresh dill, divided
  • Kosher salt and ground black pepper
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