Eggplant Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
199 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean
Eggplant Stew
Description
Eggplant cubes are cooked separately to retain a firmer texture and browned edges before being added to a flavorful base of sautéed onions, garlic, harissa, tomato paste, diced tomatoes, and chickpeas. Seasoned with salt, the stew simmers gently to thicken slightly and meld flavors. The harissa provides a warm, mildly spicy depth which complements the natural earthiness of the eggplant and freshness of tomatoes.
The texture balances tender eggplant with firm chickpeas and a saucy consistency that is neither too thin nor overly thick. Lemon juice is stirred in at the end to add a fresh citrus note balancing the smoky heat.
Served warm with a dollop of yogurt and a sprinkle of parsley, this stew suits a light lunch or a side to grains or bread. It can be stored refrigerated for several days and reheated gently to maintain texture.
Ingredients
- 4 tablespoons olive oil divided
- 4 cups eggplant cut into 1-inch cubes
- ¾ teaspoon salt divided
- 1 yellow onion chopped
- 2 garlic minced, cloves
- ¼ cup harissa
- 1 tablespoon tomato paste
- 1 15- ounce diced tomatoes canned
- 1 15- ounce chickpeas drained and rinsed, canned
- 1 cup water
- 2 tablespoons lemon juice fresh
- ¼ cup yogurt Stonyfield Whole Milk Plain
- 2 tablespoons parsley chopped
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
- Cook eggplant separately to keep it firm and browned before adding to the stew.
- Store the stew in a sealed container in the refrigerator for up to 3-4 days.
- Reheat gently in a pot or microwave until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 681mg | 28% |
| Potassium | 499mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 338IU | 7% |
| Vitamin C | 16mg | 18% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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