Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt

1. Heat the oil in a 12-inch skillet over high heat until shimmering. Add the eggplants and lower the heat to medium. Season with salt and pepper as you rotate them, browning on all sides. Keep cooking, turning regularly, until a fork inserted meets no resistance (you may need to stand them on their fat end to finish the thickest parts), about 20 minutes, lowering the heat and sprinkling in water as needed if they threaten to burn.
2. Mix the harissa, chickpeas and tomatoes together, then add to the eggplants. Cook until the tomatoes have blistered and broken down, about 5 minutes more, seasoning with salt and pepper and adding water as needed to thin to a saucy consistency. Meanwhile, combine the yogurt and cumin in a serving bowl and season with salt and pepper.
3. Top the eggplant mixture with the parsley, drizzle with more extra virgin olive oil, and serve with the yogurt on the side.

Tips from the ZestyPlate Kitchen

• Brown the whole aubergines slowly on every side until they are completely soft.
• Splash in a little water if they start to catch before they have softened.
• Scale the harissa to your own heat tolerance.
• Keep the cumin yogurt cold and serve it on the side to cut through the spice.