Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt

"Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt" is a vegetarian dish delivering roughly 20.2g of protein for about 430.6 calories a serving — a solid plant-based option for life on Ozempic, Wegovy, Mounjaro or Zepbound. It has some heat, so ease off the chilli if your stomach is sensitive right now.

Ingredients

• 4 tablespoons Olive Oil
• 6 Egg Plants
• Harissa Spice
• 1 can Chickpeas
• 2 cups Cherry Tomatoes
• 1 1/2 cups Greek yogurt
• 1 tablespoon Ground cumin
• Parsley

Method

1. 1Heat the oil in a 12-inch skillet over high heat until shimmering. Add the eggplants and lower the heat to medium. Season with salt and pepper as you rotate the eggplants, browning them on all sides.
2. 2Continue to cook, turning regularly, until a fork inserted into the eggplant meets no resistance (you may have to stand them up on their fat end to finish cooking the thickest parts), about 20 minutes, lowering the heat and sprinkling water into the pan as necessary if the eggplants threaten to burn or smoke excessively.
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4. 4Mix the harissa, chickpeas and tomatoes together, then add to the eggplants. 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.
5. 5Meanwhile, combine the yogurt and cumin in a serving bowl. Season with salt and pepper.
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7. 7Top the eggplant mixture with the parsley, drizzle with more extra virgin olive oil, and serve with the yogurt on the side.

Tips for GLP-1 appetites

• Dial back the chilli or spice level if nausea is a factor for you today.
• At 20.2g of protein a serving, pair it with a protein-forward side if you're short of your daily target.