Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt
A warm, smoky stovetop eggplant dish tossed with harissa-spiced chickpeas and blistered tomatoes, finished with cumin yogurt and fresh parsley for a bright, creamy contrast.
Servings
4
Difficulty
Easy
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Ingredients
main
- 4 tbsp olive oil
- 6 pcs eggplant
- 0.5 tbsp harissa spice
- 1 can chickpeas (canned, drained)
- 2 cup cherry tomatoes (halved)
- 1.5 cup greek yogurt
- 1 tbsp ground cumin
- 0.5 cup parsley (chopped)
Directions
- Heat the oil in a 12-inch skillet over high heat until shimmering then add the eggplants and lower heat to medium
- Season with salt and pepper and rotate the eggplants to brown on all sides
- Cook, turning regularly, until a fork meets no resistance, about 20 minutes, standing them on the fat end and adding water or lowering heat as needed to prevent burning
- Mix the harissa, chickpeas and tomatoes together and add to the eggplants
- Cook until tomatoes blister and break down, about 5 minutes, seasoning with salt and pepper and adding water to reach a saucy consistency
- Meanwhile combine the yogurt and cumin in a serving bowl and season with salt and pepper
- Top the eggplant mixture with parsley, drizzle with more olive oil, and serve with the cumin yogurt on the side