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"Really, REALLY, good!" was my hubby's two bits as we enjoyed this dish for dinner tonight. We made it per recipe for technique and ingredients except for substituting cilantro for the dill - cooking in the time of covid19 and fresh dill was not to be found but fresh cilantro was on hand in our kitchen - and for scaling recipe back by about 1/4 since we started with about 1 1/2 lb eggplant (v 2 lb of full recipe). It should have fed 3 people but it was just so REALLY REALLY good that we ate it all between 2 of us . Particularly delicious along with some Israeli Hummus (made per Milk Street recipe) and pita bread. The agrodolce Harissa based dressing, the texture added by the toasted lightly ground spices, the fresh herbs all with the just right broiled eggplant cubes was perfect. Easy too. Keeper. Fav.