Moroccan Style Eggplant and Tomato Stew
| 18 | 55 | 443 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 50 min | 4 |
Ingredients
| 1 eggplant | Eggplant (large, unpeeled and cut into bite-size pieces) |
| 2 tbsp | Avocado oil (olive or coconut oil works too) |
| 1/2 tsp | Salt |
| 1 tbsp | Avocado oil (olive or coconut oil works too) |
| 1 large | Yellow onion (diced) |
| 3 clove(s) | Garlic (minced) |
| 1 tbsp | Cumin (ground) |
| 1 tbsp | Paprika, smoked |
| 1 dash | Salt (to taste) |
| 2 can (14 oz) | Fire Roasted Diced Tomatoes |
| 1/2 cup | Vegetable stock/broth, low sodium |
| 1 cup | Chickpeas, canned, low sodium (drained and rinsed) |
| 1 tbsp | Maple syrup, pure |
| 2 tbsp | Harissa Paste |
| 1 cup | Brown rice, medium-grain, dry (optional) |
| 1/4 cup | Cilantro (coriander) (chopped, optional) |
| 1 medium | Lemon (wedges, optional) |
| 1/2 fruit | Pomegranate seeds (optional) |
Instructions
Step 1: Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
Step 2: Distribute diced eggplant on the baking sheet, drizzle with avocado oil, and sprinkle with salt. Toss to coat and roast for 30-35 minutes, giving them another toss near the 20-minute mark.
Step 3: While the eggplant is roasting, heat a large rimmed pan or pot over medium heat. Once hot, add avocado oil and onions. Sauté for 4-5 minutes, stirring frequently, or until soft and slightly caramelized.
Step 4: Add garlic, cumin, and paprika and stir to coat. Cook for 1 minute.
Step 5: Add in the tomatoes and their juices, as well as the vegetable broth. Cover and bring to a simmer over medium heat. Cook for 4 minutes to allow the flavors to develop.
Step 6: Remove cover and add the drained and rinsed chickpeas, maple syrup, and harissa paste and stir to coat. Cover and simmer over medium-low heat.
Step 7: 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 heat for another 10 minutes.
Step 8: Serve as is or over rice (or grain of choice) with wedges of fresh lemon, fresh chopped cilantro and a sprinkle of pomegranate seeds (optional).
Notes:
Tip:
Adjust flavors as needed; add more maple syrup to balance the heat, cumin, or paprika for smokiness, salt to taste, or harissa paste for spice.
Storage Instructions:
Once completely cooled, store leftovers in the refrigerator up to 5 days or in the freezer for up to 1 month. Reheat on the stovetop, adding water or vegetable broth as needed to rehydrate.
Nutrition Facts
Per Portion
Dietary servings
Per Portion
| Fruit | 0.5 |
| Grain | 1.5 |
| Meat Alternative | 0.3 |
| Vegetables | 4.2 |