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Stew with chickpeas, tomatoes, and eggplant in pot garnished with parsley with serving spoon dipped inside pot.
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5 from 11 votes

Eggplant Stew

This Middle Eastern Eggplant Stew is a robust dish with chickpeas in a zingy harissa tomato base. It's quick, easy, and ready in just 30 minutes!
Course Dinner, Entree, Main Dish
Cuisine Mediterranean
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 6 servings
Calories 199kcal
Author Yumna Jawad


  • 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 can diced tomatoes
  • 1 15- ounce can chickpeas drained and rinsed
  • 1 cup water
  • 2 tablespoons fresh lemon juice
  • ¼ cup plain nonfat yogurt
  • 2 tablespoons chopped parsley


  • 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.


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.


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