Stovetop Eggplant With Harissa Chickpeas and Cumin Yogurt Recipe
Ingredients
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 5 to 6 small Italian eggplants, peeled and trimmed
- Kosher salt and freshly ground black pepper
- ½ tablespoon harissa, plus more as desired
- 1 (15-oz) can chickpeas, drained and rinsed
- 2 cups halved cherry tomatoes
- 1 1/2 cups 2% Greek yogurt
- 1 tablespoon ground cumin
- ½ cup picked parsley leaves
Instructions
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