Vegetarian
Easy Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt Recipe
Learn how to prepare Easy Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt Recipe with this simple recipe. Perfect for Vegetarian and ideal for United States lovers....
⏱️
9 Min Prep
🔥
28 Min Cook
🍽️
5 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
toasty the coat in a 12-inch skillet over high toasty until shimmering.
2
transfer in the eggplants and lower the toasty to medium.
3
sugary-smelling element with seasoning and pepper as you rotate the eggplants, browning them on all sides.
4
Continue to bake, 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 preparing the thickest parts), about 20 moments, lowering the toasty and sprinkling moisture into the wok as necessary if the eggplants threaten to scorch or smoke excessively.
5
2.
6
swirl around the harissa, chickpeas and tomatoes together, then transfer in to the eggplants.
7
bake until the tomatoes have blistered and broken down, about 5 moments more.
8
sugary-smelling element with seasoning and pepper and transfer in moisture as necessary to thin to a saucy consistency.
9
Meanwhile, combine the yogurt and cumin in a serving dish.
10
sugary-smelling element with seasoning and pepper.
11
3.
12
Top the eggplant mixture with the parsley, splash with more extra virgin olive coat, and present with the yogurt on the side.
Recipe Information
Cuisine
United States
United States
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
37 mins
37 mins
Recipe Time chart
Preparation Time
9 minsCooking Time
28 minsTotal Time
37 minsMaster Chef
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