Arabic Eggplant Aubergine Stew Recipes

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MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW



Moroccan Chickpea and Eggplant (Aubergine) Stew image

Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.

Provided by Andrea-Oz

Categories     Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 large eggplants (cubed)
1 medium onion (large diced)
3 garlic cloves (minced)
1 (8 ounce) can chickpeas (drained)
1 (8 ounce) can diced tomatoes
1 cup vegetable stock
1 teaspoon chili powder
1 teaspoon cinnamon
2 teaspoons ground cumin
1 teaspoon olive oil
salt and pepper

Steps:

  • Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
  • Chop the onion roughly.
  • Mince the garlic.
  • Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
  • Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
  • Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
  • Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
  • Salt and pepper to taste.
  • Serve over rice / pasta / cous cous / even toast would be yummy.
  • The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!

AUBERGINE & CHICKPEA STEW



Aubergine & chickpea stew image

Dig out the slow cooker to make this stew. Topped with toasted pine nuts and served with flatbreads, it makes a healthy and nutritious vegan meal

Provided by Myles Williamson

Categories     Dinner, Main course, Supper

Time 10h15m

Yield Serves 4-6

Number Of Ingredients 12

200g dried chickpeas , soaked for 6-8 hours
2 tbsp extra virgin olive oil , plus extra to serve (optional)
2 onions , finely sliced
6 garlic cloves , crushed
1 tbsp baharat
1 tsp ground cinnamon
1 small bunch of flat-leaf parsley , stalks finely chopped, leaves roughly chopped, to serve
3 medium aubergines , sliced into 2cm rounds
2 x 400g cans chopped tomatoes
1 lemon , juiced
50g pine nuts , toasted, to serve
pitta breads or flatbreads, to serve (optional)

Steps:

  • Drain the chickpeas and bring to the boil in a pan of salted water. Cook for 10 mins, then drain.
  • Heat the oil in a frying pan over a medium heat and fry the onions for 10 mins, or until beginning to soften. Stir in the garlic, baharat and cinnamon and cook for 1 min. Tip the onion mixture into a slow cooker and add the chickpeas, parsley stalks, aubergines, tomatoes and a can of water. Season. Cover and cook on high for 2 hrs, then turn the heat to low and cook for 6-8 hrs more until the mixture has reduced slightly and the chickpeas and aubergines are really tender.
  • Stir in the lemon juice, then scatter over the pine nuts and parsley leaves. Drizzle over some extra olive oil and serve with pitta breads or flatbreads, if you like.

Nutrition Facts : Calories 266 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium

LAMB & EGGPLANT (AUBERGINE) STEW



Lamb & Eggplant (Aubergine) Stew image

This is a delicious Persian recipe. The crock pot gives the dish authentic flavor without the all day fuss. Serve with basmati rice.

Provided by Dustins Mom

Categories     Stew

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 13

3 medium eggplants, peeled and quartered long-wise
1 lb lamb, cut into cubes all visible fat removed
3 tablespoons flour
2 tablespoons canola oil
1 large onion, chopped
4 garlic cloves, crushed
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon dried mint
1/2 teaspoon turmeric
1 pinch cinnamon
salt and pepper
2 ripe tomatoes, sliced

Steps:

  • THE NIGHT BEFORE:.
  • Prepare eggplant by laying on paper towels and sprinkling with salt.
  • Let sweat for 15 minutes, blot water, turn over and repeat.
  • Saute eggplant quarters in non-stick frying pan sprayed with Pam until tender but not limp.
  • Store in refrigerator until ready to place in crock pot.
  • Dredge lamb in flour.
  • Heat oil in same non-stick frying pan.
  • Saute lamb and garlic until meat is brown on all sides.
  • Store in refrigerator dish along with onions, mint, turmeric, cinnamon, salt and pepper until ready to place in crock pot.
  • IN THE MORNING BEFORE GOING TO WORK:.
  • Spray crock pot with Pam.
  • Place lamb, onion and spices in crock.
  • Top with diced tomatoes.
  • Stir just to combine.
  • Lay eggplants over lamb mixture.
  • Pour tomato sauce over eggplants.
  • Top eggplants with slices of ripe tomato.
  • Cook on low all day, up to 10 hours.
  • Serve over basmati rice.

Nutrition Facts : Calories 445.7, Fat 19.7, SaturatedFat 5.4, Cholesterol 60, Sodium 844, Carbohydrate 49.9, Fiber 18.7, Sugar 21.3, Protein 24.1

LEBANESE EGGPLANT STEW



Lebanese Eggplant Stew image

Categories     Bread     Salad     Side     Stew     Dinner     Eggplant

Yield serves 4 to 6

Number Of Ingredients 13

1 eggplant, peeled and cut into 1-inch cubes
1 zucchini, cut into 1-inch pieces
3 tomatoes, cut into quarters
1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces
1/2 onion, cut vertically into 8 pieces
3 cloves garlic, minced
1/2 teaspoon black peppercorns
1/2 teaspoon allspice berries
1-inch piece cinnamon
1/4 teaspoon red pepper flakes (optional)
1/4 cup olive oil
1/4 cup chopped fresh parsley
Salt to taste

Steps:

  • Combine the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic in the slow cooker insert.
  • Using an electric coffee mill or a mortar and pestle, grind the peppercorns, allspice berries, cinnamon, and red pepper flakes to a powder.
  • Add the spices to the vegetables, cover, and cook on low for 3 to 4 hours, or until the vegetables are tender.
  • Stir in the olive oil and parsley, and add salt to taste just before serving.
  • Suggested Beverage
  • I think I'd choose a Merlot or Cabernet to accompany this dish.

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