Harissa Eggplant Skillet with Herby Yogurt and Toasted Breadcrumbs

Ingredients

• Eggplant2 medium, cut into 1-inch cubes
• Canned crushed tomatoes1 1/2 cups
• Onion1 small, diced
• Garlic4 cloves, minced
• Harissa paste1 1/2 tbsp
• Olive oil3 tbsp
• Greek yogurt3/4 cup
• Fresh dill2 tbsp, chopped
• Breadcrumbs1/2 cup
• Lemon1, zest and 1 tbsp juice
• Salt1 tsp
• Black pepper1/2 tsp

Method

1. 1Mix yogurt with dill, lemon zest, and lemon juice; refrigerate while you cook.
2. 2Heat 2 tablespoons olive oil in a large skillet over medium-high. Add the eggplant and cook until browned, adding the remaining oil if the pan looks dry.
3. 3Add onion and cook 3 minutes, then stir in garlic and harissa for 30 seconds.
4. 4Pour in the tomatoes, salt, and pepper. Simmer uncovered until the eggplant is tender and the sauce is thick, about 10 minutes.
5. 5In a small pan, toast the breadcrumbs until golden and crisp.
6. 6Spoon the eggplant mixture into bowls, top with the herby yogurt, and shower with breadcrumbs.

Tips

• Let the eggplant get real color early; browning gives the dish depth and keeps it from tasting flat.
• The yogurt topping is best added off the heat so it stays cool and tangy.

Nutrition