Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt
Cuisine Américaine Végétarien Sans porc
Instructions
- 1
Chauffer the oil in a 12-inch skillet over high Chauffer until shimmering
- 2
Ajouter the eggplants and lower the Chauffer to medium
- 3
Assaisonner with Sel and Poivre as you rotate the eggplants, browning them on all sides
- 4
Continue to Cuire, turning regularly, until a fork inserted into the Aubergine meets no resistance (you may have to stand them up on their fat end to finish cooking the thickest parts), about 20 minutes, lowering the Chauffer and sprinkling water into the pan as necessary if the eggplants threaten to burn or smoke excessively.
- 5
Mélanger the harissa, Pois chiches and tomatoes together, then Ajouter to the eggplants
- 6
Cuire until the tomatoes have blistered and broken down, about 5 minutes more
- 7
Assaisonner with Sel and Poivre and Ajouter water as necessary to thin to a saucy consistency
- 8
Meanwhile, combine the Yaourt and cumin in a serving bowl
- 9
Assaisonner with Sel and Poivre.
- 10
Top the Aubergine mixture with the Persil, drizzle with more extra virgin Huile d'olive, and Servir with the Yaourt on the side.
