Sauteed Eggplant and Peppers with Yogurt and Harissa Sauce
Description
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 version, but you can make your own at home if you prefer.
You can easily substitute the harissa with some homemade fermented hot sauce, such as this delicious version with tomatillos, jalapenos, and garlic!
This is also a great recipe to add leftovers like boiled potatoes or broccoli, or even cooked proteins.
It’s also a great way to utilize any extra homemade Greek yogurt, which provides some contrasting rich and tangy sour flavors to the dish.
Ingredients
Instructions
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Cut your eggplant into ¼-inch slices, and lightly salt the outsides of the slices.
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Set the salted eggplant slices aside while you prepare the harissa sauce.
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For the harissa sauce, add the olive oil to a small sauté pan, and increase the heat to medium-high.
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When the oil is warm, add the minced garlic, and cook for one minute while stirring.
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Remove the olive oil and garlic from the heat, stir in the harissa paste and fresh herbs, and mix the contents together well. Set the prepared garlic harissa and herb sauce aside for later.
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When you are ready to cook your vegetables, sauté the Shishito or Italian sweet peppers in olive oil until they are tender, season with a pinch of Kosher salt, and set them aside.
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Sauté the salted eggplant in olive oil until the eggplant slices are cooked.
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For the yogurt sauce, simply mix together your homemade Greek yogurt with a squeeze of fresh lemon juice.
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Serve the sauteed vegetables on plates, topped with some of the harissa sauce and the yogurt sauce.
Note
You can mix the harissa sauce components directly with the cooked vegetables in the pan, I simply enjoy having the two different types and colors of sauce added at the end!
If you are someone who loves fresh herbs, add some extra chopped herbs to your vegetables and yogurt!
