For the grill-pickled eggplant:
1 cup white vinegar
1 cup sugar
2 bay leaves
1 Anaheim pepper, thinly sliced
1 tablespoon mustard seeds
1 tablespoon coriander seeds
1 teaspoon sea salt
2 pounds eggplant, halved lengthwise
For the chicken:
1 whole chicken, cut into 6 or 8 pieces
6 tablespoons ghee, plus more
1 ½ tablespoons harissa paste (or sub with Essex Farm’s habanero sauce!)
Combine 1 cup water, vinegar, sugar, bay leaves, pepper, mustard seeds, coriander seeds, and salt in a medium saucepan. Bring to boil to dissolve the sugar, then remove from heat and allow to steep for 30 minutes.
Meanwhile, in a medium bowl, toss eggplant halves with oil, salt, and pepper to coat. On a grill or under the broiler, char eggplant on all sides until blackened, 2-4 minutes. Transfer eggplant to a sheet pan.
When cool enough to handle, transfer eggplant to a bowl or stand up in a tall jar. Pour brine over and allow to marinade for at least one hour.
Preheat oven to 450F (or a grill to medium-high heat). Pat chicken dry well with paper towels. Combine ghee and harissa paste in a small bowl.
Season chicken generously with salt, then brush with harissa mixture. Roast or grill until cooked through, 35-40 minutes in the oven or 20-25 minutes on the grill. To test for doneness: slide a paring knife into the thickest part of the thigh, and if the juices run clear, the chicken is ready. Allow to rest for at least 10 minutes, and serve with the grill pickled eggplant.