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Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt
This stovetop dish brings together tender eggplant, saucy chickpeas and tomatoes, and a bright, spiced yogurt. The eggplant cooks down until it's soft and creamy, absorbing all the flavors. Harissa adds a gentle warmth, while the cool, cumin-spiced yogurt provides a nice counterpoint to the richness of the cooked vegetables. It's a straightforward meal that comes together in under half an hour.
29 minServes 4
Method
3 steps · 29 min total
- 01
Cook the Eggplant
Heat the 4 tablespoons olive oil in a 12-inch skillet over high heat until it's just shimmering. Add the eggplants, then lower the heat to medium. Season them with salt and pepper as you rotate them, browning them on all sides. Continue to cook, turning regularly, until a fork inserted into the eggplant meets no resistance, which should take about 20 minutes. If the eggplants start to burn or smoke excessively, lower the heat further and sprinkle a little water into the pan; you might also need to stand them on their fat end to ensure the thickest parts cook through. - 02
