Middle Eastern · Dinner
Eggplant and Tomato Stew
A slow-simmered eggplant stew built on cubed eggplant softened in olive oil, then braised with tomatoes, garlic, onion and warm spices until silky. Finished with parsley and lemon juice, it is served over rice or with flatbread, its flavour deep, slightly sweet-savoury and gently spiced.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
297Calories
4.6gProtein
21.2gFat
24.9gCarbs
12.2gSugar
8.8gFiber
428mgSodium
0mgChol
3gSat Fat
882mgPotassium
81mgCalcium
2.3mgIron
0mcgVitamin B12
20mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
mediterranean
vegan
gluten-free
low-calorie
Instructions
1
Prep
Cut the eggplant into 1-inch cubes. Thinly slice the onion and mince the garlic.
2
Sauté
Heat olive oil in a medium saucepan over medium heat. Cook eggplant cubes 6–8 minutes, stirring occasionally, until golden and softened at edges.
3
Bloom
Add onion and cook over medium-low heat 4 minutes until translucent. Stir in garlic, cumin, and cinnamon; cook 1 minute until fragrant.
4
Simmer
Add canned tomatoes, tomato paste, and vegetable stock. Season with salt and pepper. Simmer uncovered over medium-low heat 20 minutes, stirring occasionally, until eggplant is tender and sauce thickens.
5
Finish
Stir in lemon juice and parsley off heat. Simmer 2–3 minutes more if sauce is too thin.
6
Plate
Spoon the stew into a shallow bowl and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g eggplant
- 6 tbsp6 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 cup120ml vegetable stock
- 1 tbsp1 tbsp lemon juice
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
