Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt
Vegetarian
United States
Vegetarian
Youtube Tutorial
Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Olive Oil : 4 tablespoons
- - Egg Plants : 6 small
- - Harissa Spice : ½ tablespoon
- - Chickpeas : 1 can
- - Cherry Tomatoes : 2 cups halved
- - Greek yogurt : 1 1/2 cups
- - Ground cumin : 1 tablespoon
- - Parsley : ½ cup
Instructions
1 - Heat the oil in a 12-inch skillet over high heat until shimmering.
2 - Add the eggplants and lower the heat to medium.
3 - Season with salt and pepper as you rotate the eggplants, browning them on all sides.
4 - 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.
5 - 2.