Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt
An United States dinner made with beans & lentils. Ready in about 46 minutes. Difficulty: medium.
- 21 minPrep (about)
- 25 minCook (about)
- 46 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 1 can chickpeas
Fresh & other
- 8 egg plants
- 2 ½ cups cherry tomatoes
- 2 cups greek yogurt
- ⅔ cup parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
Sauces & oils
- ¼ cup + 1 tbsp olive oil
Spices & seasonings (2): harissa spice, ground cumin
- 2 tsp harissa spice
- 1 ½ tbsp ground cumin
How to make it
Steps in our own plain words.
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Heat the oil in a 12-inch pan over high heat until shimmering.
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Add your eggplants and lower the heat to medium.
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Season using salt plus pepper as you rotate your eggplants, browning them on all sides.
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Continue to cook, until a fork inserted into the sprinkling water, lowering the heat, about 20 minutes and eggplant meets no resistance in your pan as necessary if your eggplants threaten to burn or smoke excessively.
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Turn regularly.
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Mix the harissa, chickpeas and tomatoes together.
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Add to the eggplants.
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Heat till the tomatoes have blistered and broken down, around 5 minutes more.
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Season with salt and pepper.
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Add water as necessary to thin to saucy consistency.
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While that cooks, mix your yogurt and cumin in a serving bowl.
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Season with salt and pepper.
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Top the eggplant mix using your parsley, drizzle using more extra virgin olive oil.
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Serve with the yogurt on the side.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.