A delicious and hearty eggplant stew. This Moroccan eggplant stew is full of fresh vegetables and hearty flavours for a perfect winter stew.
The history between me and eggplant is long and complicated. I still remember the first time I had eggplant in my life. I must have been about 8-10 years old and I was at a friends house. His mom was Italian and always cooked “odd” things. Being from the Netherlands my diet when growing up was very boring. There really is nothing sexy about Dutch cuisine. It really is just a lot of potatoes, I think until I became a vegetarian all I would eat was meat, potatoes and vegetables multiple times a week.
Baked, boiled, mashed and fried. Any way you can think of potatoes I have eaten them. So when my friend’s mother had grilled zucchini and eggplant I was shocked. There were foods that are not potatoes and I tried some. At the time I though eggplant was the world’s grossest vegetable you can imagine, and I was never a picky eater.
Ever since then I have tried eggplant dishes a few times and every time I like it a bit more. My issues with eggplant was never the taste, I never could get used to the texture of it. The eggplant was just too mushy and soft for my liking. So I am very proud of myself that I find myself here writing my first recipe for eggplant. A recipe in which I absolutely adored the eggplant and I couldn’t wait to have seconds. So if you were never a fan of eggplant I hope this will help change your mind as well.
For more dinner recipes make sure to check out my dinner recipe board on Pinterest.
- 1 tsp olive oil
- 1 brown onion, finely diced
- 4 cloves garlic, peeled and crushed
- 1 tsp cumin
- ½ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp ground chilli
- 1 400g / 14oz can diced tomatoes
- 1 cup vegetable stock
- 2 large eggplants (roughly 1-1/2 lb), cut into ⅝ inch cubes
- 1 medium carrot, peeled, cut in half and finely sliced
- 3 tbsp tomato paste
- 2 400g / 14oz can chickpeas
- Heat olive oil in a cast iron pan and saute onion and garlic for 5 minutes.
- Add the spices and stir to coat.
- Add the diced tomatoes, stock, eggplant, carrot and tomato puree. Simmer for 15 minutes.
- Add the chickpeas, salt and pepper. Simmer for another 5 minutes.
- If the stew is still quite liquid, leave it on the stove uncovered for a few more minutes.
- Serve the stew on brown rice or couscous.