Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt

What you need

Ingredients

Measured for 4 servings.

• 60 mlOlive Oil
• 6 pcs (approx. 1380 g)Aubergine
• 3 gDry harissa spice blend
• 400 gCooked chickpeas, drained weight
• 298 gCherry Tomatoes
• 270 gPlain low-fat Greek yogurt
• 6 gGround Cumin
• 15 gParsley

Make it

Method

1. 01

   Cut 1,380 g aubergine into even 2–3 cm pieces. Drain and weigh 400 g cooked chickpeas (usually more than one standard can), halve 298 g cherry tomatoes and chop 15 g parsley. Mix 270 g plain low-fat Greek yogurt with 6 g ground cumin and refrigerate until serving.

2. 02

   Heat a wide, heavy pan over medium-high heat. Divide the measured 60 ml olive oil between two or three batches, browning the aubergine without crowding for about 12–15 minutes in total. Return all pieces to the pan, lower the heat, cover and cook about 8 minutes more, adding a small splash of water only if the base catches, until the aubergine is tender when pierced. Mix in 3 g dry harissa spice, the drained chickpeas and tomatoes. Simmer uncovered for 5–7 minutes, until the chickpeas are hot and the tomatoes start to soften; do not add unmeasured oil.

3. 03

   Taste the hot mixture and add salt only if desired; added salt is not included in the nutrient estimate. Divide into four equal portions, spoon the chilled cumin yogurt beside or over each and finish with parsley. The displayed calories include all 60 ml measured oil and all 400 g drained chickpeas; a different yogurt or oil left in the pan changes the result.