Sauteed Eggplant and Peppers with Yogurt and Harissa Sauce

If you have extra raw vegetables lying around your fridge, use them up in this Sauteed Eggplant and Peppers with Yogurt and Harissa Sauce quick and easy recipe—I’ve included some store-bought 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 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.

Total Time

• Prep Time: 15 minutes

• Cooking Time: 15 minutes

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

• …

Continue reading the full recipe here!

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