Vegetarian
Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt Recipe At Home
This version of Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt Recipe At Home is flavorful, easy to prepare and suitable for traditional Vegetarian configurations....
⏱️
10 Min Prep
🔥
43 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
scalding up the lubricate in a 12-inch skillet over high scalding up until shimmering.
2
empty in the eggplants and lower the scalding up to medium.
3
augment the taste with seasoning and pepper as you rotate the eggplants, browning them on all sides.
4
Continue to dehydrated-fry, 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 scalding up and sprinkling aqua into the wok as necessary if the eggplants threaten to scorch or smoke excessively.
5
2.
6
combine the harissa, chickpeas and tomatoes together, then empty in to the eggplants.
7
dehydrated-fry until the tomatoes have blistered and broken down, about 5 mins more.
8
augment the taste with seasoning and pepper and empty in aqua 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 seasoning and pepper.
11
3.
12
Top the eggplant mixture with the parsley, trickle with more extra virgin olive lubricate, and enjoy with the yogurt on the side.
Recipe Information
Cuisine
United States
United States
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
53 mins
53 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
43 minsTotal Time
53 minsMaster Chef
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