Sheela Prakashs Braised Harissa Eggplant Greens
Ingredients
- 3 tablespoons (45 milliliters) extra-virgin olive oil, divided
- 1 (about 1 pound, or 454 grams, total) eggplant cut into 1/2-inch (1-centimeter) cubes
- Kosher salt
- Freshly ground black pepper
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon 15 grams) harissa, plus more as needed
- 1 teaspoon ground cumin
- 2 pounds (908 grams) plum tomatoes, or Roma tomatoes, chopped
- 1 (15-ounce, or 425 grams) can chickpeas, drained and rinsed
- 1 bunch (about 8 ounces, or 227 grams) lacinato kale, stemmed, leaves torn into bite-size pieces
- 1 teaspoon fresh lemon juice
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