Stovetop eggplant with harissa, chickpeas & cumin yogurt — whole aubergines pan-browned until silky, simmered with spicy chickpeas and tomato, served with cooling cumin yogurt.
- 4 tablespoons Olive Oil
- 6 small Egg Plants
- ½ tablespoon Harissa Spice
- 1 can Chickpeas
- 2 cups halved Cherry Tomatoes
- 1 1/2 cups Greek Yogurt
- 1 tablespoon Ground Cumin
- ½ cup Parsley
Tags:
VegetarianVideo
Preparation
- Heat 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 them, browning on all sides. Continue cooking, turning regularly, until a fork inserted meets no resistance (you may need to stand them on their fat end to finish the thickest parts), about 20 minutes, lowering the heat and sprinkling in water as necessary if they threaten to burn.
- Mix the harissa, chickpeas and tomatoes together, then add to the eggplants. Cook until the tomatoes have blistered and broken down, about 5 minutes more, seasoning with salt and pepper and adding water as needed to thin to a saucy consistency. Meanwhile, combine the yogurt and cumin in a serving bowl and season with salt and pepper.
- Top the eggplant mixture with the parsley, drizzle with more extra virgin olive oil, and serve with the yogurt on the side.
