Remove the stem of the eggplant and chop into 1-inch cubes. Place the cubes in a colander and toss them with the tablespoon of salt. Set aside for an hour in the sink.
After an hour, rinse the eggplant (to remove excess salt) and thoroughly pat the cubes dry with paper towel or clean kitchen towels.
Set up a dinner plate with a couple paper towels on top. In a wide, deep braiser-style pot or deep skillet, heat the oil over medium heat. In batches, sear the eggplant until it’s golden brown on all sides and softened. As the eggplant finishes, remove it from the pot with a slotted spoon and place it on the paper towel-lined plate. Set aside.
If necessary, add more oil to the pot and lower the heat to medium. Add the onions and hot pepper to the pot and sauté until onion is translucent, about 4 minutes. Add the garlic, cumin, caraway, and coriander to the pot and stir until fragrant, about 30 seconds. Add the chickpeas, some salt and black pepper to taste, and then stir to coat the chickpeas in spices. Add the tomatoes and vegetable stock to the pot.
Bring the braise to a boil and simmer, uncovered and stirring occasionally, for 10 minutes. Add the eggplant back into the pot and bring the braise up to a boil once more. Stir in the lemon juice and parsley. Serve the braised harissa eggplant hot over millet or rice (or any other starch of choice).
Recipe Notes
This looks like a lot of salt, but you’ll be rinsing a lot of it away before the cooking starts.
I left the peel on my eggplant, but feel free to remove yours if you prefer it that way.
I like a wide and deep braiser-style pot, but a regular soup pot or even a deep skillet will work for this recipe.
If you have harissa paste on hand, you can use about 2 tablespoons in place of the individual dried spices and the fresh chili. Add it with the garlic and cook for about 30 seconds before adding everything else.
This braise/stew is an excellent base for all kinds of small-dice summer vegetables like zucchini, green beans, or bell peppers. You could add up to 2 cups along with the onions. You might need an extra few splashes of vegetable stock, but otherwise the recipe should remain the same.
I grind the caraway seeds in my spice grinder for this recipe. Not 100% sure if you can buy ground caraway in stores. You can also just leave them whole!
Harissa eggplant with chickpeas in a spiced tomato broth. Salted for an hour, seared on the stove, then braised until silky. A pantry-friendly vegan dinner ready in about 30 minutes of active cooking.