Eggplant Stew Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming stew rooted in Middle Eastern flavors, with eggplant and chickpeas simmered in a harissa-spiced tomato broth. Hearty and aromatic, this vegetarian main works over rice or with flatbread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 tablespoons olive oil (divided)
- 4 cups eggplant (cut into 1-inch cubes)
- ¾ teaspoon salt (divided)
- 1 yellow onion (chopped)
- 2 garlic cloves (minced)
- ¼ cup harissa
- 1 tablespoon tomato paste
- 1 15- ounce canned diced tomatoes
- 1 15- ounce can chickpeas (drained and rinsed)
- 1 cup water
- 2 tablespoons fresh lemon juice
- ¼ cup Stonyfield Whole Milk Plain Yogurt
- 2 tablespoons chopped parsley
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 709mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 412mg
- Calcium
- 77mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 709MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.