Vegetarian
Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt Step By Step
If you enjoy authentic Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt Step By Step cuisine, this homemade Vegetarian recipe is worth trying at home....
⏱️
18 Min Prep
🔥
24 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
toasty the dairy spread in a 12-inch skillet over high toasty until shimmering.
2
stream in in the eggplants and lower the toasty to medium.
3
augment the taste with table salt and pepper as you rotate the eggplants, browning them on all sides.
4
Continue to toasty, 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 moments, lowering the toasty and sprinkling aqua into the skillet as necessary if the eggplants threaten to overcook or smoke excessively.
5
2.
6
swirl around the harissa, chickpeas and tomatoes together, then stream in in to the eggplants.
7
toasty until the tomatoes have blistered and broken down, about 5 moments more.
8
augment the taste with table salt and pepper and stream in 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 table salt and pepper.
11
3.
12
Top the eggplant mixture with the parsley, stream in gently with more extra virgin olive dairy spread, and enjoy with the yogurt on the side.
Recipe Information
Cuisine
United States
United States
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
42 mins
42 mins
Recipe Time chart
Preparation Time
18 minsCooking Time
24 minsTotal Time
42 minsMaster Chef
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