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  • Tima A.

Moroccan Eggplant-tomato stew 🍅🍲

For the Fresh Food Box this month, we are making delicious Moroccan-inspired stew containing a hearty mix of chickpeas, eggplants, and tomatoes. Yum! 😋

This recipe was adapted from the Minimalist Baker blog.


Ingredients

For this recipe, you will be provided with:

  • 2 eggplant (sliced)

  • 2 tomatos (diced into small cubes)

  • 2 yellow onion (diced as best as you can!)

  • 1 large lemon

  • 1 bunch of fresh parsley (diced)

  • 6 garlic cloves (diced)

  • 1 can chickpeas

  • 2 tbsp tomato paste

  • Spice mix containing:

    • 2 tbsp cumin

    • 2 tbsp paprika

  • 4 tbsp olive oil

  • 3 cups white basmati rice (for serving)


Instructions

  1. Preheat oven to 425 F (218 C) and line a baking pan with parchment paper.

  2. Slice eggplant into horizontal slices, drizzle with 1/2 to 1 tbsp of olive oil and roast for 30 minutes or until slightly golden.

    1. 💡 TIP: If you are worried the eggplant will be bitter, soak the slices in warm salt water for 10-20 minutes, then rinse with cold water, wring dry, and bake.

  3. In the meantime, heat a pan and add the remaining olive oil. Finely dice the onion and sauté for 4-5 minutes, stirring frequently until caramelized.

  4. Add chopped garlic, cumin, paprika, and tomato paste and stir to coat.

  5. Dice tomatoes into small cubes and add with juices to pan. Add 1 cup water. Bring to a simmer over medium heat.

  6. Add rinsed and drained chickpeas. Remove eggplants from oven and add to stew. Add 2-3 tbsp of fresh lemon juice. Stir and simmer over medium-low heat for another 10 minutes. Taste and adjust flavors as needed.

  7. In the meantime, cook up to 3 cups of rice (depending on how much rice you like). For every cup of rice you cook, you need 1.5 cups of water. For example, 1 cup of rice= 1.5 cups of water. 3 cups of rice=4.5 cups of water.

    1. Place water and rice in a sauce pan.

    2. Bring to simmer on medium-to-high, with the lid OFF.

    3. When it is bubbling, place the lid on and turn the heat down medium-to-low.

    4. Cook for around 12 minutes.

    5. Turn off the heat and let rest for a few minutes.

  8. Turn off heat for the stew. Chop the fresh parsley and add to stew once slightly cooled. Serve over rice or other grain of choice.



Watch this video for a demonstration of this recipe, and let us know in the comments below of the results! Hope you like it as much as we do 😊



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