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.
Servings: 6 servings
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
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