Moroccan-Spiced Eggplant and Tomato Stew
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Minimalist Baker · by Minimalist Baker★ 4.9 (144)

Moroccan-Spiced Eggplant and Tomato Stew

NUTRITION · PER SERVING55M COOK
CAL 20%·PRO 16%
CARBS 72G73% OF CAL
6G FIBER15G SUGAR50G OTHER
FAT 8G18% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A smoky, spiced Moroccan stew with roasted eggplant, chickpeas, and tomatoes, inspired by zaalouk. Comforting and satisfying with warm spices and served over rice or on its own.

mainmoroccanbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 large (~1.2 lb) eggplant ((unpeeled and cut into bite-size pieces // ~7 cups cubed eggplant as the recipe is written))
  • 2 Tbsp olive or melted coconut oil ((if avoiding oil, omit))
  • 1/2 tsp sea salt
  • 2 Tbsp olive or coconut oil ((if avoiding oil, sub water))
  • 1 large white or yellow onion ((thinly sliced))
  • 3 cloves garlic ((minced))
  • 1 Tbsp ground cumin
  • 1 Tbsp smoked paprika
  • 1/4 tsp sea salt ((plus more to taste))
  • 2 (14.5-oz) cans diced fire-roasted tomatoes
  • 1/2 cup water ((or vegetable broth))
  • 1 cup cooked chickpeas ((optional // well rinsed and drained // or sub cooked lentils))
  • 1 Tbsp maple syrup or coconut sugar
  • 2 Tbsp harissa paste ((or sub another favorite hot sauce or chili garlic sauce))
  • Cilantro or parsley
  • White rice, brown rice, or quinoa
  • Fresh lemon
PREP
5M
SODIUM
335MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.