Americanby TheMealDBStovetop Eggplant With Harissa, Chickpeas, and Cumin YogurtServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+4 tablespoons Olive Oil6 small Egg Plants½ tablespoon Harissa Spice1 can Chickpeas2 cups halved Cherry Tomatoes1 1/2 cups Greek yogurt1 tablespoon Ground cumin½ cup ParsleyStepsStep-by-step0 of 4 done1Heat 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.2Continue 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.3Mix 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.4Top the eggplant mixture with the parsley, drizzle with more extra virgin olive oil, and serve with the yogurt on the side.Source: TheMealDB
