Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the olive oil in a wide, heavy frying pan over high heat until it shimmers.
2. Put in the whole aubergines and turn the heat down to medium.
3. Season with salt and pepper and roll them often so they brown evenly on all sides.
4. Keep cooking and turning, standing the aubergines on their fatter end if needed, until a fork slides through with no resistance, about 20 minutes; splash in a little water and ease the heat back if they start to catch or smoke.
5. Stir together the harissa, drained chickpeas and halved cherry tomatoes, then tip this into the pan with the aubergines.
6. Cook for about 5 minutes more, until the tomatoes collapse and blister, adding a splash of water if the mixture needs loosening.
7. Taste and adjust the seasoning with salt and pepper.
8. While that finishes, stir the ground cumin into the yogurt in a serving bowl and season to taste.
9. Scatter the parsley over the aubergine mixture and finish with a drizzle of olive oil.
10. Bring to the table with the cumin yogurt served alongside.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.