Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt
Tender browned eggplants are simmered with harissa, chickpeas, and blistered cherry tomatoes, then served with cumin-seasoned Greek yogurt.
- 35 min
- 380 kcal
- Vegetarian
- American
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Heat the olive oil in a 12-inch skillet over high heat until shimmering.
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Step 2:
Add the eggplants and lower the heat to medium.
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Step 3:
Season with salt and pepper while rotating the eggplants, browning them on all sides.
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Step 4:
Continue cooking, turning regularly, until a fork inserted into an eggplant meets no resistance, about 20 minutes.
20 min -
Step 5:
Stand the eggplants on their fat ends if needed to finish cooking the thickest parts; lower the heat and sprinkle water into the pan as needed if they threaten to burn or smoke excessively.
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Step 6:
Mix the harissa spice, chickpeas, and halved cherry tomatoes together.
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Step 7:
Add the chickpea and tomato mixture to the eggplants and cook until the tomatoes have blistered and broken down, about 5 minutes more.
5 min -
Step 8:
Season with salt and pepper, adding water as needed to thin the mixture to a saucy consistency.
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Step 9:
Meanwhile, combine the Greek yogurt and ground cumin in a serving bowl.
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Step 10:
Season the cumin yogurt with salt and pepper.
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Step 11:
Top the eggplant mixture with parsley, drizzle with more extra-virgin olive oil, and serve with the yogurt on the side.
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