Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt

Ingredients

• medium eggplant1 piece
• olive oil2 tbsp
• harissa paste1 tbsp
• (15 oz) can chickpeas, rinsed and drained1 piece
• (14.5 oz) can diced tomatoes1 piece
• plain yogurt.5 cup
• ground cumin.5 tsp

Instructions

1. 1

   Step 1

   Cut the eggplant into 1-inch cubes.

2. 2

   Step 2

   In a large skillet, heat the olive oil over medium-high heat.

3. 3

   Step 3

   Add the eggplant and cook until browned and tender.

4. 4

   Step 4

   Stir in the harissa, chickpeas, and diced tomatoes.

5. 5

   Step 5

   Simmer for 10 minutes, or until the sauce has thickened.

6. 6

   Step 6

   In a small bowl, combine the yogurt and cumin.

7. 7

   Step 7

   Serve the eggplant and chickpea mixture over rice or quinoa, topped with a dollop of the cumin yogurt.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.