Many of the cuisines of North Africa have been an influence in the creation of this book. Here, we have harissa, mint, ras el hanout, and eggplant. This eggplant cooking technique, though, is straight outta high-volume kitchens where a lot of food needs to be cooked evenly and rapidly, without too much oversight. The flour lends the eggplant some additional structure, so it doesn't collapse. Make sure there's plenty of space between the cubes of eggplant, as we want water to evaporate into the oven, not get trapped as steam pockets (which would make the eggplant soggy).