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Stovetop Eggplant with Harissa, Chickpeas, and Cumin-Yogurt
Ingredients
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 5 to 6 small Italian eggplants, peeled and trimmed
  • Kosher salt and freshly ground black pepper
  • ½ tablespoon harissa, plus more as desired
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 2 cups halved cherry tomatoes
  • 1 ½ cups 2% Greek yogurt
  • 1 tablespoon ground cumin
  • ½ cup picked parsley leaves
Steps
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