Photo by Emma Fishman, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio
Think of capers as plant-based anchovies—they’re salty with a unique acidity, and are the secret weapon in this savory-sweet roasted eggplant. Capers infiltrate every layer of this dish: They’re chopped and mixed into a spicy harissa rub for the eggplant; mixed with cherry preserves for a salty-meets-sweet dressing; and roasted for a crispy-crunchy topping that adds pops of flavor.
What you’ll need
Blender
$40 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon
Citrus Juicer
$20 $15 At Amazon
