Ingredients (8)⌄
4 tablespoons Olive Oil
6 small Egg Plants
½ tablespoon Harissa Spice
1 can Chickpeas
2 cups halved Cherry Tomatoes
1 1/2 cups Greek yogurt
1 tablespoon Ground cumin
½ cup Parsley
Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt
Continue to cook, turning regularly, until a fork inserted into the eggplant meets no resistance (you may have to stand them up on their fat end to finish cooking the thickest parts), about 20 minutes, lowering the heat and sprinkling water into the pan as necessary if the eggplants threaten to burn or smoke excessively.