Step 1 of 4
Stovetop Eggplant with Harissa, Chickpeas and Cumin Yogurt
Step 1 of 4
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.
20:00
— Stand the eggplants on their fat end to finish cooking the thickest parts.