Vegetables and legumes in a spicy tomato sauce make a hearty dinner that is both delicious and healthy. In about an hour of mostly inactive cook time, this dish is flavorful and satisfying – how easy is it to throw a squash in the oven whole!? I was lucky enough to have some harissa from my hometown’s Moroccan restaurant (Schenectady’s Tara Kitchen), but you can now find harissa in most supermarkets, or get fancy and make your own.
Inspired by Yasmin Farh’s Stovetop Eggplant with Harissa, Chickpeas, and Cumin Yogurt Recipe on Serious Eats. Serves 4.
2 small globe eggplants
6 tablespoons olive oil
salt and pepper
1 small butternut squash
½ tablespoon harissa, or more to taste
1 (15 oz) can chickpeas, drained, rinsed, and patted dry
1 clove garlic, minced or pressed through a garlic press
2 cups halved cherry tomatoes
cilantro leaves for garnish
Preheat oven to 425°. Roast squash whole directly on oven rack until a paring knife poked through skin easily slides through flesh, a total of 50–60 minutes*. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces. Discard skin (it will come off easily as you tear).
Prepare the eggplants. Slice the eggplants in half lengthwise. Score the flesh in a diagonal crosshatch pattern, being careful not to slice through the skin. Place the eggplants skin-side down on a rimmed baking sheet and brush the cut sides with 1 tablespoon olive oil each. Bake for 40 minutes or until eggplant is soft and lightly browned.
*Eggplant and squash can be baked simultaneously – just put the eggplant in 10 minutes after the squash.
Add 2 tablespoons olive oil to a cast iron or nonstick skillet over medium heat. Sautee garlic until fragrant, about 30 seconds. Add chickpeas and cook for 3-5 minutes, until starting to brown. Add tomatoes and harissa and cook until the tomatoes have blistered and broken down, about 5 minutes more. Season with salt and pepper and add water as necessary to thin to a saucy consistency. Season with salt and pepper. Add the roasted squash and eggplant to the chickpeas, top with cilantro, and drizzle with more extra virgin olive oil. Keep it vegan, or serve with yogurt on the side.SaveSaveSave