Vegetarian
How To Make Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt
How To Make Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt is a delicious Vegetarian dish that can be prepared in just a few simple steps....
⏱️
6 Min Prep
🔥
18 Min Cook
🍽️
3 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
bring to temperature the fat in a 12-inch skillet over high bring to temperature until shimmering.
2
mix in the eggplants and lower the bring to temperature to medium.
3
augment the taste with table salt and pepper as you rotate the eggplants, browning them on all sides.
4
Continue to bring to temperature, 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 crafting the thickest parts), about 20 mins, lowering the bring to temperature and sprinkling aqua into the pot as necessary if the eggplants threaten to char or smoke excessively.
5
2.
6
toss together the harissa, chickpeas and tomatoes together, then mix in to the eggplants.
7
bring to temperature until the tomatoes have blistered and broken down, about 5 mins more.
8
augment the taste with table salt and pepper and mix in aqua as necessary to thin to a saucy consistency.
9
Meanwhile, combine the yogurt and cumin in a serving container.
10
augment the taste with table salt and pepper.
11
3.
12
Top the eggplant mixture with the parsley, transfer 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
24 mins
24 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
18 minsTotal Time
24 minsMaster Chef
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