INGREDIENTS
2
eggplants, halved lengthwise
1/4 cup
extra-virgin olive oil, divided
1/4 cup
harissa sauce or paste
1 tsp
kosher salt, divided
3/4 tsp
black pepper, divided
8 oz
boneless, skinless chicken thighs
2
garlic cloves, minced
1/2 tsp
dried oregano
1/2 tsp
ground coriander
1/4 tsp
ground turmeric
1 tbsp
fresh lemon juice
3/4 cup
plain 2% reduced-fat Greek yogurt
1/4 cup
roughly chopped fresh cilantro
1
red Fresno chile, thinly sliced