Arabic Eggplant Aubergine Stew Food

MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW

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!

ARABIC EGGPLANT (AUBERGINE) STEW

Steps:

• Rinse eggplant.
• Trim off and discard stems.
• Cut eggplant into 2-inch cubes.
• In a 13x9 inch pan, mix eggplant, onions and oil.
• Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
• Drain and rinse garbanzos.
• Drain tomatoes and reserve juice.
• Measure juice and add water to make 1 1/3 cups.
• Add garbanzos, tomatoes and juice mixture to eggplant.
• Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.
• Add salt and pepper to taste.

AUBERGINE & CHICKPEA STEW

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.

MOROCCAN EGGPLANT (AUBERGINE) SALAD

Steps:

• Place eggplant, garlic, water and salt in a pot and bring to a boil.
• Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
• Drain in a strainer and allow to cool.
• Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
• Very nice served at room temperature.

SPICY BABY AUBERGINE STEW WITH CORIANDER & MINT

Steps:

• Heat oil in a heavy-based saucepan, add the onions and garlic and cook until they begin to colour. Add the chillies, coriander and cumin seeds. When the seeds give off a nutty aroma, toss in the whole aubergines, coating them in the onion and spices.
• Tip in tomatoes and sugar, cover and gently cook for 40 mins, until aubergines are tender.
• Season sauce and toss in half the mint and coriander. Cover and simmer for 2 mins. Sprinkle over remaining herbs and serve with couscous and yogurt.

EAST AFRICAN EGGPLANT STEW

Steps:

• Heat the oil in a large pan. cook the onions until soft and golden. Add the eggplant and continue cooking.
• Add the potatoes. Cook on high heat for several minutes until the eggplant starts to soften, lose volume and shrink in size. Keep stirring to ensure even cooking.
• Add the crushed garlic to the pan along with curry powder, cayenne pepper and salt. Stir all ingredients thoroughly.
• Then add the can of tomatoes, tomatoe paste and water. Mix well.
• Turn down the heat and simer the juices to let the full flavour come out, while stirring occasionally. After about 20 minutes the mixturewill have dried out indicating it is almost ready. Using a fork, prod the potatoes and when they are very soft the dish is ready. If they are not add just the tiniest amount of water.
• Serve with rice.