Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt Recipe

Ingredients (9)

• 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