The Pioneer Woman Tasty Kitchen
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Harissa Chickpea Skillet with Eggplant

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Level: Easy

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Description

The meatiness of the eggplant and mushrooms paired with some kick from the harissa paste (watch out!) make for a super flavorful and satisfying meal. As an added bonus, the flavors are even better the next day, so it’s perfect for vegetarian meal prep.

Ingredients

  • 1 whole Eggplant, Cubed
  • 2 Tablespoons Kosher Salt
  • ¼ cups Olive Oil
  • 1 cup Sliced Cremini Mushrooms
  • 2 whole Shallots, Diced
  • 4 cloves Garlic, Minced
  • 1 Tablespoon Harissa Paste
  • 1 teaspoon Ground Cumin
  • 1 can 12oz Chickpeas
  • 1 can 12oz Can Fire Roasted Diced Or Crushed Tomatoes
  • 1 cup Vegetable Stock
  • 1 teaspoon Fresh Lemon Juice
  • 2 Tablespoons Fresh Cilantro, Chopped
  • ¼ cups Feta Cheese For Serving

Preparation

Cut off the stem of the eggplant and cut into 3/4 inch cubes. Plae them in a colander in the sink and season them with 1 tablespoon of the kosher salt. Let sit for at least 30 minutes.

After 30 minutes, rinse the salt off the cubed eggplant and dry thoroughly with a towel.

Heat a wide skillet over medium heat with 1/4 cup of olive oil or avocado oil.

Working in batches, saute the eggplant til golden brown, taking care not to overcrowd the pan. Remove from pan and place on a plate lined with a paper towel to absorb any excess oil.

If needed, add another tablespoon of oil to the pan, and add the shallots and mushrooms. Saute until both are lightly browned, about 5–7 minutes.

Add minced garlic and saute just until fragrant, about 1 minute.

Add the harissa paste, cumin, remaining 1 tablespoon of salt, chickpeas, and cooked eggplant to the pan. Stir until paste and spices coat the ingredients evenly.

Add the canned tomatoes and their juices, and vegetable stock to the pan and reduce heat to medium low. Simmer for 8–10 minutes until the stock has reduced and you have a thick sauce.

Taste for seasoning and add extra salt or harissa if needed. Remove from heat and stir in lemon juice and fresh chopped cilantro to serve. Top with crumbled feta cheese.

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