Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt

Ingredients

• 4 tbsp olive oil
• 6 small eggplant
• ½ tbsp harissa spice
• 1 can chickpeas
• 2 cup cherry tomatoes
• 1½ cup Greek yogurt
• 1 tbsp ground cumin
• ½ cup fresh parsley (optional)
• 1 pinch salt
• 1 pinch black pepper
• ¼ cup water (optional)

Steps

1. Heat olive oil in a 12-inch skillet over high heat until shimmering. Add eggplants, reduce heat to medium, and season with salt and pepper.
2. Cook eggplants, turning regularly, for about 20 minutes, until fork-tender and browned on all sides. Add splashes of water if needed to prevent burning.
3. In a bowl, combine harissa, chickpeas, and cherry tomatoes. Add this mixture to the skillet with the eggplants.
4. Cook for another 5 minutes, or until tomatoes blister and break down. Season with salt and pepper, adding water to achieve a saucy consistency if desired.
5. Meanwhile, combine Greek yogurt and ground cumin in a serving bowl. Season with salt and pepper.
6. Top the eggplant mixture with fresh parsley and serve immediately with the cumin yogurt on the side.