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Harissa-Roasted Eggplant with Fried Capers
Ingredients
  • 6 garlic cloves
  • ⅓ cup harissa paste, preferably hot
  • 6 Tbsp. drained capers, divided
  • ¾ cup plus 1 Tbsp. extra-virgin olive oil
  • Kosher salt, freshly ground pepper
  • 4 medium Japanese eggplants or 2 large globe eggplants (about 2 lb.), halved lengthwise
  • 2 Tbsp. cherry or other fruit preserves
  • 1 cup plain whole-milk Greek yogurt
  • Zest and juice of 1 lemon
  • 3 Tbsp. coarsely chopped dill
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