Pan-Roasted Eggplants with Harissa, Chickpeas and Cumin Yogurt
Tender eggplants pan-fried until golden and braised with piquant harissa, chickpeas and tomatoes. Served with fragrant cumin yogurt—a simple and satisfying vegetarian dish with rich, complex flavors.
Ingredients
- 60 ml Olive oil
- 6 pcs Eggplants
- 0.5 tbsp Harissa paste
- 1 cup Canned chickpeas
- 2 cup Cherry tomatoes
- 1.5 cup Greek yogurt
- 1 tbsp Ground cumin
- 0.5 cup Fresh parsley
- to taste Salt and black pepper
- to taste Water
Instructions
- Heat the olive oil in a deep skillet, 30 cm in diameter, over medium heat until it begins to smoke lightly. Add the eggplants and pan-fry, turning them every 2–3 minutes, until they are evenly browned on all sides. Season with salt and pepper to taste. If the eggplants begin to burn, reduce the heat and add a splash of water. Cook for about 20 minutes until the eggplant becomes tender—a fork should easily pierce the flesh.
- Combine the harissa paste with the chickpeas and cherry tomatoes, then add this mixture to the eggplants. Continue cooking for 5 minutes until the tomatoes begin to burst and soften. If needed, add a little water to create a saucy consistency. Season with salt and pepper to taste.
- In a separate bowl, mix the Greek yogurt with ground cumin, season with salt and pepper to taste.
- Transfer the eggplants and sauce to a serving dish, sprinkle with freshly chopped parsley and lightly drizzle with olive oil. Serve with the cumin yogurt on the side.