MOROCCAN-SPICED EGGPLANT AND TOMATO STEW
Moroccan-spiced tomato stew with roasted eggplant, smoky spices, and chickpeas! An incredibly comforting, satisfying 10-ingredient meal inspired by the flavors of zaalouk.
Provided by Minimalist Baker
Categories Entree
Time 55m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
- Add diced eggplant, drizzle with avocado or olive oil, and sprinkle with salt. Toss to coat and roast for 30-35 minutes, flipping / tossing near the 20-minute mark.
- In the meantime, heat a large rimmed pan or pot over medium heat. Once hot, add oil (or water) and onions. Sauté for 4-5 minutes, stirring frequently, or until soft and slightly caramelized.
- Add garlic, cumin, and paprika and stir to coat. Cook for 1 minute more.
- Add tomatoes and their juices as well as water (or vegetable broth). Cover and bring to a simmer over medium heat. Cook for 4 minutes to allow the flavors to develop.
- Remove cover and add (rinsed, drained) chickpeas (optional), maple syrup, and harissa paste and stir to coat. Cover and simmer over medium-low heat.
- Remove roasted eggplant from oven, turn oven off, and add eggplant to the tomatoes and chickpeas. Stir to combine and cover. Simmer over medium-low / low heat for another 10 minutes to allow flavors to deepen.
- Taste and adjust flavors as needed, adding more maple syrup to balance the heat, cumin, or paprika for smokiness, salt to taste, or harissa paste for spice.
- Serve as is or over rice or grain of choice (or pasta or roasted vegetables) with wedges of fresh lemon and fresh chopped parsley or cilantro. Additional harissa paste can be added as garnish for additional heat.
- Store completely cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop, adding more water or vegetable broth as needed to rehydrate.
Nutrition Facts : ServingSize 1 servings, Calories 240 kcal, Carbohydrate 25.7 g, Protein 2.2 g, Fat 14.1 g, SaturatedFat 2 g, Sodium 530 mg, Fiber 6.8 g, Sugar 15.3 g
MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD)
Steps:
- Gather the ingredients.
- Combine eggplant, tomatoes, garlic, cilantro, parsley, paprika, cumin, salt, oil, water, and cayenne in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
- With a spoon or potato masher, crush and blend tomatoes and eggplant.
- Add lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.
- The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.
- Drizzle olive oil-or chile oil if you like spicy food. Serve with sliced crusty bread.
Nutrition Facts : Calories 492 kcal, Carbohydrate 78 g, Cholesterol 0 mg, Fiber 8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1157 mg, Sugar 14 g, Fat 15 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW
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
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!
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