Name: Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt
Yield: 6 servings
Cuisine: American
Ingredients: 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

Vegetarian

6 servings

231 cal/serving

Instructions

Step 1

Heat olive oil in a 12-inch skillet until shimmering, add eggplants, reduce heat to medium, and brown on all sides until fork-tender, adding water if needed

Olive OilEgg Plants

Step 2

Mix harissa, chickpeas, and halved cherry tomatoes, add to skillet, and cook until tomatoes blister and break down, adding water to thin if necessary

Harissa SpiceChickpeasCherry Tomatoes

Step 3

Combine Greek yogurt and ground cumin in a serving bowl and season with salt and pepper

Greek yogurtGround cumin

Step 4

Top the eggplant-tomato mixture with parsley, drizzle with olive oil, and serve with the yogurt on the side

ParsleyOlive Oil