4 Serves
35 Mins
Heat the extra virgin olive oil in a 12-inch skillet over high heat until shimmering.
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AmericanVitamin K
985 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
471 µg / 400 µgCalcium
269 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
195 mg / 420 mgPhosphorus
267 mg / 1,250 mgPotassium
1389 mg / 4,700 mgSodium
514 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
10 g / 28 gSugar
11 g / 50 gSaturated Fat
2 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Add the eggplant to the skillet and reduce heat to medium. Season with salt and pepper while rotating the eggplant to ensure even browning on all sides.
Continue cooking the eggplant, turning regularly, until a fork meets no resistance, about 15 minutes. If the eggplant begins to smoke or brown too quickly, lower the heat and add a small splash of water to the pan.
In a separate bowl, combine the harissa, chickpeas, and diced tomatoes, then add this mixture to the skillet with the eggplant. Cook for 5 minutes until the tomatoes have blistered and broken down into a sauce. Add a little water if needed to reach the desired consistency and season with salt and pepper.
In a small serving bowl, whisk together the yogurt and ground cumin. Season with salt and pepper to taste.
Transfer the eggplant mixture to a serving platter, garnish with fresh parsley, and drizzle with extra virgin olive oil. Serve immediately with the cumin-yogurt sauce on the side.
9
g63
g8
g
American