Vegetarian
Homemade Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt
Learn how to prepare Homemade Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt with this simple recipe. Perfect for Vegetarian and ideal for United States lovers....
⏱️
17 Min Prep
🔥
33 Min Cook
🍽️
2 Servings
🥗
Vegetarian
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
mildly hot the fat in a 12-inch skillet over high mildly hot until shimmering.
2
mix in the eggplants and lower the mildly hot to medium.
3
augment the taste with table salt and pepper as you rotate the eggplants, browning them on all sides.
4
Continue to char, 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 culinary preparation the thickest parts), about 20 moments, lowering the mildly hot and sprinkling moisture into the pot as necessary if the eggplants threaten to char or smoke excessively.
5
2.
6
mix gently the harissa, chickpeas and tomatoes together, then mix in to the eggplants.
7
char until the tomatoes have blistered and broken down, about 5 moments more.
8
augment the taste with table salt and pepper and mix in moisture as necessary to thin to a saucy consistency.
9
Meanwhile, combine the yogurt and cumin in a serving mixing bowl.
10
augment the taste with table salt and pepper.
11
3.
12
Top the eggplant mixture with the parsley, stream in gently with more extra virgin olive fat, and dish up with the yogurt on the side.
Recipe Information
Cuisine
United States
United States
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
17 minsCooking Time
33 minsTotal Time
50 minsMaster Chef
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