Sauteed Eggplant and Peppers with Yogurt and Harissa Sauce
If you have extra raw vegetables lying around your fridge, use them up in this quick and easy recipe—I’ve included some storebought harissa paste in this...
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Cooking tools:
- Cutting board
- Chef's knife
- Saute pan
- Saucepan
- Skillet
- Mixing bowl
- Spoon
- Measuring spoon
- Spatula
- Stove
- Serving platter
- Plate
- Colander
- Tongs
Ingredients
- 1 Eggplant, Peeled if Desired, Cut Into Slices
- ¼ tsp Kosher Salt
- 2 Tbsp Olive Oil, for Cooking the Garlic and Mixing With the Harissa Paste
- 2 cloves Garlic, Finely Minced
- 3 Tbsp Harissa Paste
- 1 Tbsp Fresh Parsley, Chives, Dill, or Mint, Finely Chopped
- 18 Whole Shishito Peppers, or 9 Italian Sweet Peppers With the Cores Removed
- 2 Tbsp Olive Oil, or Healthy Cooking Oil of Choice, for Cooking the Vegetables
- A Pinch of Kosher Salt, to Taste
- 1/2 cup Greek Yogurt
- Juice of ¼ Fresh Lemon
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