Stovetop Eggplant with Harissa, Chickpeas and Cumin Yogurt

Ingredients

• 4 tbspolive oil
• 6eggplant, small
• 1/2 tbspharissa
• 1 canchickpeas, drained
• 2 cupscherry tomatoes, halved
• 1 1/2 cupsgreek yogurt
• 1 tbspground cumin
• 1/2 cupparsley, roughly chopped
• salt, to taste
• black pepper, to taste

Method

1. 1

   Heat the oil in a large skillet over high heat until shimmering. Add the eggplants, reduce heat to medium and season with salt and pepper. Rotate the eggplants to brown on all sides. Continue cooking, turning regularly, until a fork meets no resistance throughout, about 20 minutes. Lower the heat and add splashes of water if the eggplants threaten to burn.

2. 2

   Mix the harissa, chickpeas and tomatoes together, then add to the eggplants. Cook until the tomatoes have blistered and broken down, about 5 minutes. Season with salt and pepper. Add a little water if needed to reach a saucy consistency.

3. 3

   Meanwhile, combine the yogurt and cumin in a serving bowl. Season with salt and pepper.

4. 4

   Top the eggplant mixture with the chopped parsley, drizzle with a little extra olive oil and serve with the cumin yogurt on the side.