Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt

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

Instructions

1. Heat the olive oil in a large 12-inch skillet over high heat until hot and shimmering. Add the eggplants and reduce the heat to medium. Cook, turning the eggplants regularly so they brown evenly on all sides, seasoning with salt and pepper as they cook.
2. Continue cooking for about 20 minutes, until the eggplants are completely tender and a fork slides in easily. If the pan begins to smoke or the eggplants darken too quickly, remove the skillet from the heat for a few seconds or simply lower the heat. Avoid adding water directly to hot oil.
3. In a bowl, combine the harissa paste, drained chickpeas, and halved cherry tomatoes. Add this mixture to the skillet and gently stir to coat the eggplants. Return to medium heat and cook for about 5 minutes, until the tomatoes soften and release their juices, forming a light sauce. Season with salt and pepper to taste.
4. Meanwhile, mix the Greek yogurt with the ground cumin in a small bowl. Season with salt and pepper and stir until smooth.
5. Remove the skillet from the heat. Sprinkle the eggplant mixture with chopped parsley, drizzle with extra virgin olive oil, and serve with the cumin yogurt on the side.

instructions_source: editorial-classic