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 gHot Paprika Paste
• 400 gChickpeas
• 298 gcherry tomatoes
• 270 gGreek yogurt
• 6 gground cumin
• 15 gParsley

Make it

Method

1. 01

   Weigh and prepare all ingredients for Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt: 60 ml Olive Oil, 6 pcs (approx. 1380 g) Aubergine, 3 g Hot Paprika Paste, 400 g Chickpeas, 298 g Cherry Tomatoes, 270 g Greek yogurt, 6 g Ground cumin, 15 g Parsley. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Aubergine in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 20 minutes. The ingredients should be tender but not falling apart.

4. 04

   For minced meat, confirm that the centre reaches at least 71°C; no raw or pink area should remain.

5. 05

   Divide Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.