Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt

Name: Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt
Prep time: 17 min
Cook time: 40 min
Total time: 57 min
Yield: 4 servings
Ingredients: 4 tablespoons Olive Oil; 6 small Egg Plants; ½ tablespoon Harissa Spice; 1 can Chickpeas; 2 cups halved Cherry Tomatoes; 1½ cups Greek Yogurt; 1 tablespoon Ground Cumin; ½ cup Parsley

57 min · Serves 4 · By TheMealDB Import

Vegetarian
High Protein
United States
Vegetarian
Healthy

United States, Vegetarian, Vegetarian

Adapted from seriouseats.com

Ingredients

For 4 servings

4 tablespoonsOlive Oil
6 smallEgg Plants
½ tablespoonHarissa Spice
1 canChickpeas
2 cups halvedCherry Tomatoes
1½ cupsGreek Yogurt
1 tablespoonGround Cumin
½ cupParsley

Method

Prep 17 min · Cook 40 min

1Heat the oil in a 12-inch skillet over high heat until shimmering. Add the eggplants and lower the heat to medium. Season with salt and pepper as you rotate the eggplants, browning them on all sides. Continue to cook, turning regularly, until a fork inserted into the eggplant meets no resistance (you may have to stand them up on their fat end to finish cooking the thickest parts), about 20 minutes, lowering the heat and sprinkling water into the pan as necessary if the eggplants threaten to burn or smoke excessively.
2Mix the harissa, chickpeas and tomatoes together, then add to the eggplants. Cook until the tomatoes have blistered and broken down, about 5 minutes more. Season with salt and pepper and add water as necessary to thin to a saucy consistency. Meanwhile, combine the yogurt and cumin in a serving bowl. Season with salt and pepper.
3Top the eggplant mixture with the parsley, drizzle with more extra virgin olive oil, and serve with the yogurt on the side.