The Best Eggplant Stew
This hearty eggplant stew combines roasted eggplants with chickpeas, chopped tomatoes, aromatics, and flavorful spices. The perfect dinner for a busy weeknight!
Servings: 4
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
To store: Keep leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze the stew for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Nutrition
Calories: 269kcal | Carbohydrates: 41g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 902mg | Potassium: 1102mg | Fiber: 13g | Sugar: 14g | Vitamin A: 421IU | Vitamin C: 45mg | Calcium: 148mg | Iron: 4mg