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+ servings

Smoky Moroccan Eggplant Stew

My Smoky Moroccan Eggplant Stew is full of spice and smokey flavor. It is a fun + hearty twist on the classic Middle-Eastern tomato + eggplant dish: zaalouk.
Prep Time5 mins
Active Time40 mins
Total Time45 mins
Course: Main, Side, Soup
Cuisine: Gluten Free, Nut Free, Vegan
Yield: 4 servings
Author: The Local Sprout

Materials

Eggplant:

  • 1 large eggplant unpeeled and cubed
  • 1 Tbsp. avocado oil or sub melted coconut oil
  • 1 tsp sea salt

Stew:

  • 1/4 cup water
  • 1 large yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. cumin
  • 1/2 tsp sea salt
  • 1 14.5 ounce can diced fire-roasted tomatoes
  • 1/2 cup vegetable broth or sub more water
  • 1 15 ounce can cooked chickpeas drained and rinsed
  • 1/2 Tbsp. honey or sub maple syrup for vegan
  • 2 Tbsp. hairssa paste

For Serving (optional):

  • cooked white rice brown rice, or quinoa
  • chopped cilantro

Instructions

For the eggplant:

  • Preheat oven to 425°F. On a large baking sheet, toss eggplant with oil and salt.
  • Roast for 30 minutes, tossing halfway though, until dark + crisp on the outside and soft on the inside.

For the stew:

  • While eggplant roasts, heat a large, high rimmed pan over medium heat. Once hot, add the water and onion. Cook for 5 minutes, stirring frequently, or until translucent and soft.
  • Add the garlic, paprika, cumin, and salt. Stir until onions are coated. Cook for another minute.
  • Add the tomatoes with their juices and vegetable broth. Bring to a simmer and cover to cook for another 5 minutes.
  • Pour in the cooked chickpeas, honey, harissa, and roasted eggplant. Stir until well combined. Cook uncovered for another 10 minutes to merge flavors.
  • Serve stew over rice or other cooked grain with optional cilantro. Leftovers will keep refrigerated in an airtight container for up to 5 days.

Notes

Nutrition information is a rough estimate of 1/4 of the recipe calculated without optional serving ingredients.

Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 46.6g | Protein: 12.4g | Fat: 8.2g | Saturated Fat: 3.3g | Cholesterol: 3mg | Sodium: 956mg | Fiber: 14g | Sugar: 13.6g