Serves: 6
Prep time: 20 minutes
Cook time: 55 minutes
Ingredients:
680 g / 1.5 lb eggplant, cut into bite-sized cubes
salt & pepper
olive oil
1 large onion, chopped
1 green capsicum/bell pepper, diced
1 carrot, chopped small
6 garlic cloves, minced
2 bay leaves
1.5 tsp smoked paprika
1 tsp ground coriander
1 tsp oregano
3/4 tsp cinnamon
1/2 tsp cumin
2 cans chopped tomatoes
2 cans chickpeas (undrained—keep chickpea liquid)
fresh parsley (optional garnish)
plain Greek yoghurt (to serve)
cooked couscous (to serve)
A friend shared this recipe with me and I keep finding myself returning to this dish with gusto, mad at myself for not sooner adding this delicious dish onto the blog (yay it's finally here!). Between the tender eggplant and the warming spices, it's an ideal winter-night satisfaction. It makes me smile just thinking about enjoying this stewy goodness. This can be served as-is or over couscous and/or with plain Greek yoghurt.
Ingredients:
680 g / 1.5 lb eggplant, cut into bite-sized cubes
salt & pepper
olive oil
1 large onion, chopped
1 green capsicum/bell pepper, diced
1 carrot, chopped small
6 garlic cloves, minced
2 bay leaves
1.5 tsp smoked paprika
1 tsp ground coriander
1 tsp oregano
3/4 tsp cinnamon
1/2 tsp cumin
2 cans chopped tomatoes
2 cans chickpeas (undrained—keep chickpea liquid)
fresh parsley or other herbs (optional garnish)
plain Greek yoghurt (to serve)
cooked couscous (to serve)
Directions:
1. Heat oven to 204 C / 400 F.
2. Add the eggplant to a colander, sprinkle with salt and set aside to drain (20 minutes). Then rinse with water and shake out excess water.
3. In a large oven-safe pot, heat 1/4 cup olive oil on medium-high heat until shimmering then stir in onions, capsicum, and carrot (2 minutes).
4. Add garlic, bay leaf, paprika, ground coriander, oregano, cinnamon, cumin, and salt & pepper. Mix until fragrant (1 minute).
5. Stir in eggplant, chopped tomato, and chickpeas + their liquid and bring to a rolling boil, stirring often (10 minutes).
6. Turn off the heat, cover the pot, and transfer to the oven to cook until eggplant is tender (45 minutes). Check 1-2 times if there is enough liquid and add 1/2 cup of water at a time, if needed.
7. Once the eggplant is tender, remove the dish from the oven, garnish with fresh herbs. Serve hot with cold Greek yoghurt and over couscous.
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