Sheet-Pan Eggplant with harissa yogurt

Method

1. Start by prepping your olive oil, garlic, yellow onion so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fresh ginger and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the eggplant and let it sheet-pan, undisturbed, so it takes on real color before you stir.
4. Fold in the poblano and season generously; give everything a minute to come together.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.