Embark on a culinary adventure with this Vegan Moroccan Eggplant Stew, a dish that beautifully combines the rich flavors of North African spices with hearty vegetables. This stew is not only comforting but also packed with nutrients, making it a perfect meal for any occasion. Whether you’re hosting a dinner party or enjoying a cozy night in, this stew is sure to impress.
Ingredients
For the Eggplant
- 2 large eggplants, diced into bite-sized pieces
- 1 tablespoon ground coriander
- 2 tablespoons ground cumin
- 2¼ teaspoons salt
- 1½ teaspoons fennel seeds
- ½ teaspoon cayenne pepper (adjust to taste)
- ¾ teaspoon black pepper
For the Broth
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 1 (15 oz) can garbanzo beans (chickpeas), drained (equivalent to about 1½ cups cooked)
- 1¼ cups dried apricots, halved
- 1 (15 oz) can diced tomatoes
- ½ teaspoon ground cinnamon
- 1 tablespoon minced fresh ginger
- 2 teaspoons packed grated lemon peel
Garnish and Serving
- Garnish:
- ½ cup pistachios, chopped
- ¼ cup chopped fresh cilantro
- Serve With:
- 2 cups brown rice or quinoa, cooked according to package directions
Grocery List
Produce:
- Eggplants (2 large)
- Onion (1 large)
- Garlic (3 cloves)
- Fresh ginger (1 small piece)
- Lemon (1 for zest)
Canned Goods:
- Garbanzo beans (1 can)
- Diced tomatoes (1 can)
- Tomato paste (2 tablespoons)
Dried Goods:
- Dried apricots (1¼ cups)
- Vegetable broth (3 cups)
Spices:
- Ground coriander (1 tablespoon)
- Ground cumin (3 tablespoons total)
- Fennel seeds (1½ teaspoons)
- Cayenne pepper (½ teaspoon or to taste)
- Black pepper (¾ teaspoon)
- Ground cinnamon (½ teaspoon)
Nuts and Seeds:
- Pistachios (½ cup)
Cooking Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Eggplant: In a large mixing bowl, combine the ground coriander, cumin, salt, fennel seeds, cayenne pepper, and black pepper. Add the diced eggplant and toss until well coated. Spread the eggplant evenly on a parchment-lined baking tray and bake for 25–35 minutes, or until soft and slightly browned.
- Make the Broth: In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté until soft, about 7 minutes. Stir in the minced garlic and cook for an additional minute.
- Combine Ingredients: Add the tomato paste, vegetable broth, chickpeas, dried apricots, diced tomatoes, cinnamon, cumin, ginger, and lemon peel to the pot. Bring to a boil while scraping up any brown bits from the bottom of the pot.
- Simmer: Reduce heat to low and let simmer for about 15 minutes, allowing flavors to meld together.
- Add Eggplant: Once the eggplant is roasted, add it to the pot and stir gently. Heat through for another few minutes. Adjust seasoning with salt and pepper as needed.
- Serve: Serve hot over cooked brown rice or quinoa. Garnish with chopped cilantro and pistachios for added crunch.
Cooking Time
Total cooking time is approximately 60 minutes, including preparation and cooking.
Nutritional Information
This Vegan Moroccan Eggplant Stew serves about 5 people. Here’s an approximate nutritional breakdown per serving:
- Calories: 350 kcal
- Protein: 12 g
- Carbohydrates: 60 g
- Dietary Fiber: 15 g
- Fat: 10 g
Tips & Notes
- Eggplant Preparation: Salting eggplant before cooking can help reduce bitterness and prevent it from soaking up too much oil.
- Serving Suggestions: This stew pairs wonderfully with a side of crusty bread or a fresh salad.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for longer storage.
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Indulge in this vibrant Vegan Moroccan Eggplant Stew that not only satisfies your taste buds but also nourishes your body! Enjoy cooking!
