This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My Eggplant Stew is So Good!
Eggplant is seriously underrated. I know it gets a bad rap from some people, but I grew up eating it all kinds of ways, baked, fried, stewed, you name it.
This eggplant stew isn’t exactly traditional Lebanese, but it’s rooted in Middle Eastern cuisine and is very popular in Greek food. For me, it’s one of those recipes I throw together when I want something with oomph and flavor. I use harissa for a bit of heat, chickpeas to bulk it up, and a dollop of yogurt on top because that’s just how I like to eat it.
Happy Cooking!
– Yumna
Eggplant Stew Ingredients
- Eggplant: When selecting an eggplant, make sure the skin is smooth and shiny. Any wrinkles or dullness may indicate the eggplant is not super fresh, which can lead to a bitter flavor. I usually use a globe eggplant, but Japanese, Italian or even Fairytale Eggplants will work for this recipe. If making this out of eggplant season use summer or winter squash.
- Chickpeas: I use canned chickpeas for convenience, but you could add 2 cups of chickpeas you have cooked from scratch. Canned white beans would work well, too.
- Tomatoes: A combination of tomato paste and diced tomatoes make up the bulk of the stew base. I use canned tomatoes, but you could also use diced fresh ones.
- Harissa: This condiment is made with chili peppers, garlic, and spices, and it packs a punch of flavor and adds a little heat to any dish. Use store bought or make your own harissa.
- Oil: I prefer olive oil, but avocado oil is fine, too.
- Onion and garlic: I like using yellow onion, but red or white can be used. If you do not have fresh garlic, use ½ teaspoon garlic powder.
- Lemon juice: Use lime juice if needed.
- Plain Yogurt: Adds creaminess and richness. Use any variety of plain yogurt; I prefer full fat.
- Parsley: Adding fresh parsley at the ends adds a pop of freshness. Use cilantro or even mint if you prefer.
How to Make Eggplant Stew
Eggplant Stew Recipe
This eggplant stew has Middle Eastern flavor roots! The tomato base is mixed with harissa, garlic, and spices. Chunks of eggplant simmer with chickpeas for a full meal.
Ingredients
- 4 tablespoons olive oil divided
- 4 cups eggplant cut into 1-inch cubes
- ¾ teaspoon salt divided
- 1 yellow onion chopped
- 2 garlic cloves minced
- ¼ cup harissa
- 1 tablespoon tomato paste
- 1 15- ounce canned diced tomatoes
- 1 15- ounce can chickpeas drained and rinsed
- 1 cup water
- 2 tablespoons fresh lemon juice
- ¼ cup Stonyfield Whole Milk Plain Yogurt
- 2 tablespoons chopped parsley
Instructions
- Heat three tablespoons of olive oil in a large pot over medium-high heat. Add the cubed eggplant and ½ teaspoon salt and cook, stirring occasionally, until softened and browned on all sides, 5-6 minutes. Remove the eggplant to a plate and set aside.
- Add the remaining tablespoon of oil to the same pot and heat over medium. Add the chopped onion and remaining ¼ teaspoon salt and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic, harissa, and tomato paste, and stir until fragrant, 1 minute more, then add the diced tomatoes, chickpeas and water.
- Bring the stew to a simmer and cook until slightly thickened, about 10 minutes. Stir in the eggplant and heat through, then stir in the lemon juice.
- Serve topped with yogurt and sprinkled with parsley.
Notes
Tip: Cook the eggplant separately from the stew to retain a firmer texture, and then stir into the pot before serving.
Storage: Store in a sealed container in the fridge for up to 3-4 days. Reheat in a pot or the stove or the microwave until heated through.
Nutrition
Calories: 199kcal, Carbohydrates: 22g, Protein: 6g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 0.2mg, Sodium: 681mg, Potassium: 499mg, Fiber: 6g, Sugar: 7g, Vitamin A: 338IU, Vitamin C: 16mg, Calcium: 85mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Diet: Gluten Free, Vegetarian
Cuisine Mediterranean
If you try this Eggplant Chickpea Stew recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below!
Recipe Tips
- Choose your heat. This stew isn’t super spicy, but if you’re nervous about the spice level, you can choose to add only one to two tablespoons of harissa at first (you can always whisk in more at the end!) On the other hand, if you want more spice, feel free to add an additional tablespoon of harissa right away.
- Cut the eggplant into even-sized cubes. Eggplant cut into 1-inch cubes is the best size for this harissa stew for a hearty dish and tender bite. Not sure how to cut an eggplant but really want to try this stew? Check out my quick tutorial on cutting eggplant to prep and confidently create a delicious Middle Eastern recipe.
- Be careful not to overcook the eggplant. I cooked the eggplant separately from the rest of the stew for two reasons: first, so it could brown in the pot (developing more flavor), and second, so it could be cooked just until tender and not a minute longer. To ensure you’re accomplishing both, make sure the pan is fully preheated, so the eggplant sizzles when you drop it in, and cook it just until it’s tender when pierced with a fork.
- Add lemon juice last. Right before serving, squeeze in fresh lemon juice to brighten up this harissa eggplant stew with a pop of citrusy flavor. If you make this dish ahead, save the lemon and yogurt for just before serving.
Serving Ideas
- Homemade Pita Bread
- Olive Oil Garlic Bread
- How to Make Flatbread
- Garlic Knots
- Zaatar Manakeesh
- Homemade Dinner Rolls
Just made this and eating it now. I used Kite Hill Greek style almond yoghurt. I served with some left-over quinoa. I love it.
Yay!! So glad you loved it and happy to hear it worked with dairy-free yogurt!! Thanks, Aurélie!
It’s perfect! I served it with white rice, Hashweh and mint instead of parsley. So delicious! I love it!
Yum, sounds so good!! So happy you liked it, Dolly!
This was really yummy. The dollop of yogurt on top added a whole new dimension of flavour. I used almond yogurt, and some crusty bread to scoop it all up with. So good!
Yum! Sounds so good!
Made it today and we both loved it, my non veg husband gave it a 4 and that says a lot, will add a bit more of the harissa for extra spice, will definitely be in them meal rotation.
So glad to hear it was a hit!
What can I substitute harissa with?
Are you trying to cut the spice out? If so tomato paste will work well here.
Delicious but used 1 tbsp harissa instead of 1/4 cup
So glad you liked it, Joan!
Hubby and I love this! I didn’t have harissa but added extra tomato paste and a mixture of cumin, paprika, red pepper flakes, and turmeric.
Great idea, Robbin! So glad it turned out well for you!
Delicious. I served it with fresh mint instead of parsley. A real winner recipe!
I love that idea! Fresh mint sounds wonderful!
Absolutely loved this! Always looking for more eggplant recipes!!
Thank you so much, Ferial!