Make Braised Harissa Eggplant with Chickpeas: A Simple Method

• Step 1: Prepare the Eggplant - Start by cutting the eggplant into 1-inch cubes. Place the cubes in a colander and sprinkle with 1 tablespoon of sea salt. Allow them to sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.
• Step 2: Sauté the Aromatics - In a large skillet or Dutch oven, heat 3 tablespoons of olive or avocado oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Stir in the minced chili and garlic, cooking for an additional minute until fragrant.
• Step 3: Add Spices - Sprinkle in the ground cumin, caraway, and coriander. Stir well to coat the onion, garlic, and chili in the spices. This step is crucial for building the foundation of flavor in your dish.
• Step 4: Incorporate Eggplant and Chickpeas - Add the prepared eggplant to the skillet, along with the cooked chickpeas. Season with ground black pepper to taste. Stir everything together to ensure that the eggplant is coated in the spices and oil.
• Step 5: Pour in the Liquids - Add the crushed tomatoes and vegetable stock to the skillet. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer.
• Step 6: Braise - Cover the skillet and reduce the heat to low. Allow the eggplant and chickpeas to braise for about 25-30 minutes, stirring occasionally, until the eggplant is tender and the flavors have melded together.
• Step 7: Finish with Freshness - Once the braising is complete, remove the skillet from heat. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning with additional salt or pepper if necessary.