Stovetop Eggplant With Harissa, Chickpeas, and Cumin-Yogurt. 4 tablespoons extra-virgin olive oil, plus more for drizzling 5 to 6 small Italian eggplants, peeled and trimmed Kosher salt and freshly ground black pepper ½ tablespoon harissa, plus more as desired 1 (15-oz) can chickpeas, drained and rinsed 2 cups halved cherry tomatoes 1 1/2 cups 2% Greek yogurt 1 tablespoon ground cumin ½ cup picked parsley leaves
Perfectly Crisp Oven Roasted Potatoes. I made these tonight and they were so incredibly good! I didn't have time to put the potatoes in ice water for 1/2 hour but they were still great! Because I didn't have fresh parsley, I used an Italian herb (dried) mixture I got at Costco, probably about 1 tablespoon. Used fresh parmesan.