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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