Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt Recipe

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.

While the eggplant finishes, combine the harissa, chickpeas, and cherry tomatoes in a bowl. Once the eggplant is tender, add this mixture to the skillet and cook until the tomatoes have blistered and broken down, about 5 minutes more. Season with salt and pepper, adding water as needed to thin the mixture to a saucy consistency. Meanwhile, whisk together the Greek yogurt and ground cumin in a serving bowl, then season with salt and pepper.

Top the warm eggplant and chickpea mixture with fresh parsley and drizzle with a bit more extra virgin olive oil. Serve immediately, with the cumin yogurt on the side.