Servings: 4

1 large eggplant, sliced into ½-in-thick rounds 1 large eggplant, sliced into ½-in-thick rounds
4 garlic cloves, finely grated 4 garlic cloves, finely grated
2 tbsp harissa 2 tbsp harissa
1 tbsp tomato paste 1 tbsp tomato paste
½ tsp ground cumin ½ tsp ground cumin
3 tbsp white distilled vinegar 3 tbsp white distilled vinegar
1 cup olive oil 1 cup olive oil
¼ cup fresh dill, coarsely chopped ¼ cup fresh dill, coarsely chopped

Combine the garlic, harissa, tomato paste, cumin, vinegar, and 2 tbsp water in a small bowl. Season with salt and pepper and set aside.
Heat ½ cup olive in a large skillet over medium-high heat, and fry the eggplant in batches, 5 to 8 minutes per batch. Add more oil as needed.
Transfer eggplant to a plate lined with paper towel, and season.
After the last batch, add the harissa mixture to the skillet, and remove from the heat. Add the eggplant and toss to coat. Scatter the dill on top and serve.