Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt

Begin by heating 4 tablespoons of olive oil in a large 12-inch skillet over high heat until the oil shimmers enticingly, signaling it's ready for the eggplants. Add the 6 small eggplants whole to the pan, then reduce the heat to medium to gently brown them. As they cook, season generously with salt and pepper, rotating each eggplant carefully to achieve an evenly browned, golden crust on all sides. This step is crucial for developing deep flavor and a luscious texture. Continue cooking the eggplants, turning them regularly to thoroughly soften every part. For the thickest ends, you might need to set the eggplants upright on their fattest side to ensure even cooking. If the pan starts to smoke or the eggplants seem close to burning, lower the heat further and sprinkle a little water to keep them moist and prevent scorching. This slow roasting process should take about 20 minutes, or until a fork inserted into the eggplants slips through without resistance, indicating they are perfectly tender. Once the eggplants are beautifully softened, stir together ½ tablespoon of harissa spice, one can of drained chickpeas, and 2 cups of halved cherry tomatoes in a bowl. Add this vibrant mixture atop the eggplants and let it cook on medium heat until the cherry tomatoes soften, blister, and break down to form a slightly saucy consistency, about 5 minutes. Season with salt and pepper to taste, adjusting the texture by adding splashes of water if the sauce becomes too thick. Meanwhile, prepare the refreshing cumin yogurt by combining 1½ cups of Greek yogurt with 1 tablespoon of ground cumin in a serving bowl. Add salt and pepper to taste, whisking gently until smooth. This cooling condiment will balance the warmth and spice of the harissa-laden eggplants. To serve, sprinkle the eggplant stew generously with ½ cup of fresh parsley leaves and drizzle a little more olive oil on top for richness and shine. Offer the cumin yogurt on the side to add a creamy, tangy contrast with every bite. This colorful, flavorful dish is perfect with warm flatbread or a crisp green salad to create a complete meal. Tip: To make peeling easier (if desired), after cooking, let the eggplants cool slightly then slice open the skin to scoop out the tender flesh. However, cooking with the skin on enriches flavor and texture. Also, don’t rush the browning stage; it’s essential for a deep, complex flavor profile.