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This hearty eggplant stew combines roasted eggplants with chickpeas, chopped tomatoes, aromatics, and flavorful spices. The perfect dinner for a busy weeknight!
Eggplant is one of my favorite foods, and I have learned to prepare it in a myriad of ways! With its mild flavor and spongy texture, it’s a versatile ingredient perfect for stews, curries, grilling, roasting, and even frying. This Lebanese eggplant chickpea stew is on top of my list, alongside this authentic garlicky recipe for Chinese eggplant stir fry and this Moroccan recipe for eggplant and tomato dip (Zaalouk).
In Lebanon, this hearty, tomato-based dish is known as maghmour, Lebanese Moussaka, or Mnazaleh. It is traditionally served cold, making it perfect for meal prep. We typically enjoy eggplant stew on its own with pita bread, though it pairs wonderfully with vermicelli rice.
What I love about this eggplant stew recipe is its versatility. It makes a great meatless option and can be served as an appetizer, a side dish, or part of a vegan mezze spread with simple creamy homemade hummus, easy baba ganoush, traditional Lebanese tabbouleh, and more!
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Ingredients
- Eggplants: Nutrient-rich and flavor-absorbing, the eggplants are the star. Choose ones with firm and smooth skin that feel heavy for their size.
- Chopped tomatoes: To make the base for the stew. You can use canned chopped tomatoes or diced tomatoes.
- Chickpeas: For convenience, I often use canned chickpeas, drained and rinsed. However, you can also cook dried chickpeas at home. Check out my top tips on how to cook chickpeas or learn how to can chickpeas so your pantry can always be stocked with them.
- Onion and garlic.
- Chili pepper: I love to add chili pepper for a spicy kick, but it’s optional.
- Spices: You need Lebanese 7 spice, salt, and pepper.
- Water: Only if you need to adjust the consistency.
- Parsley: To garnish.
See the printable recipe card below for full information on ingredients and quantities.
How to make eggplant stew
Cut and Season the Eggplant: Cut each eggplant into three even slices lengthwise, then each slice in two lengthwise and once through the middle. That way, each eggplant will give you 12 evenly-sized pieces, which will cook at an even rate.
Next, brush with olive oil on all sides. You can use your hands or a silicone brush.
Cook the eggplant: To make Maghmour, I usually roast the eggplant in the oven or the air fryer (for smaller batches). However, you can cook it in different ways, so use the most convenient method for you. Check my guide on how to cook eggplant—you can bake, broil, or air-fry the eggplants!
If you are roasting, place them in a preheated oven at 400ºF/200ºC for about 25-35 minutes, flipping halfway through. If using an air fryer, cook them in the preheated appliance at 400ºF/200ºC for around 20 minutes, flipping once halfway.
Prepare the Sauce: While the eggplants are cooking, start preparing the sauce. First, peel and slice the onion in half moons, and cut the garlic cloves in two. If using the chili pepper, chop it finely. Drain and rinse the chickpeas.
Next, heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and garlic and sauté them for a few minutes until the onion becomes translucent. Stir in the chopped tomatoes before adding the chili pepper and spices. Mix well to combine, then simmer on low for 15 minutes.
Add the chickpeas and eggplant and simmer: Stir in the chickpeas and, if needed, add some water to achieve your desired stew consistency. Finally, mix in the cooked eggplants and let it simmer for a few more minutes to allow all the flavors to develop.
Finally, taste the stew and adjust any of the seasonings if wanted. The eggplant stew is now ready to serve or cool and store for later.
You can enjoy this Vegan eggplant chickpea stew warm, at room temperature, or even cold right from the fridge! I love topping it with some fresh parsley. Typically, it’s paired with some homemade pita bread.
You can keep it in the fridge for 3-4 days or in the freezer it for up to 3 months.
More eggplant recipes
If you try this eggplant stew recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
The Best Eggplant Stew
Ingredients
- 1.65 lb eggplants 2 medium-sized
- 30 oz chopped tomatoes 2 x 15 oz cans
- 15 oz chickpeas 1 x 15 oz can, drained and rinsed
- 1 onion medium-sized (1 cup chopped)
- 1 head garlic
- 1 chili pepper small, optional
- 2 Tbsp olive oil
- 1 tsp Lebanese 7-spice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 0.5-1 cup water if needed, to achieve the correct consistency
- parsley for garnish
Instructions
- Depending on your preferred cooking method, preheat the oven or air fryer to 400ºF/200ºC.
- Cut each eggplant into three even slices lengthwise, then each slice in two lengthwise and once through the middle to get a total of 12 slices per eggplant.Brush with olive on all sides and place in a single layer on a baking tray or the air fryer basket.
- Roast for about 25-35 minutes in the oven or for about 20 minutes in the air fryer, flipping them halfway.
- Slice the onion into half moons. Halve the garlic cloves. Finely chop the chili pepper (if using). Drain and rinse the chickpeas.
- In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the onion and garlic and sauté for around 3 minutes (until the onion is translucent)
- Stir in the chopped tomatoes before adding the chili pepper, seven-spice mix, salt, and black pepper. Simmer on low for 15 minutes.
- Add the chickpeas and, if needed, some water to achieve your desired stew consistency. Mix in the cooked eggplants. Simmer for 5 more minutes.
- Top the eggplant stew with parsley and enjoy warm, at room temperature, or cold.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks amazing, will give it a try!