ARABIC EGGPLANT (AUBERGINE) STEW
Easy vegetarian stew made in the oven, good as a main dish or served over pasta. From Sunset, credited to Kathren McIntyre.
Provided by LonghornMama
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Rinse eggplant.
- Trim off and discard stems.
- Cut eggplant into 2-inch cubes.
- In a 13x9 inch pan, mix eggplant, onions and oil.
- Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
- Drain and rinse garbanzos.
- Drain tomatoes and reserve juice.
- Measure juice and add water to make 1 1/3 cups.
- Add garbanzos, tomatoes and juice mixture to eggplant.
- Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.
- Add salt and pepper to taste.
Nutrition Facts : Calories 206.3, Fat 3.6, SaturatedFat 0.5, Sodium 500.8, Carbohydrate 40.8, Fiber 11.2, Sugar 12.3, Protein 6.7
Steps:
- Combine the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic in the slow cooker insert.
- Using an electric coffee mill or a mortar and pestle, grind the peppercorns, allspice berries, cinnamon, and red pepper flakes to a powder.
- Add the spices to the vegetables, cover, and cook on low for 3 to 4 hours, or until the vegetables are tender.
- Stir in the olive oil and parsley, and add salt to taste just before serving.
- Suggested Beverage
- I think I'd choose a Merlot or Cabernet to accompany this dish.
MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW
Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.
Provided by Andrea-Oz
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
- Chop the onion roughly.
- Mince the garlic.
- Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
- Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
- Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
- Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
- Salt and pepper to taste.
- Serve over rice / pasta / cous cous / even toast would be yummy.
- The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!
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Arabic eggplant aubergine stew is a delicious and healthy vegetable stew commonly found in Middle Eastern cuisine. This dish is made with eggplants or aubergines, tomatoes, onions, garlic, and a variety of herbs and spices. The vegetables are simmered together until they form a rich and flavorful stew that is perfect for serving over rice or with crusty bread.
There are countless variations of the Arabic eggplant aubergine stew, each with its unique twist on the classic recipe. Some recipes call for the addition of chickpeas, potatoes, or zucchini to the stew, while others use a different blend of spices or seasoning.
One of the key ingredients in this recipe is eggplant, a versatile and nutritious vegetable that is high in fiber, vitamins, and minerals. Eggplant is also low in calories, making it an excellent choice for those looking to reduce their calorie intake or maintain a healthy weight.
To make an Arabic eggplant aubergine stew, start by sautéing onions and garlic until they become translucent. Then, add in diced eggplant and cook until it begins to soften. Next, add in diced tomatoes, salt, pepper, and your choice of seasonings, such as cumin, paprika, or coriander.
Simmer the stew until the vegetables have cooked down and the flavors have melded together. Then, season to taste and serve hot with rice or bread. This dish is perfect for a quick and easy weeknight dinner or as a side dish for a larger meal.
As with any recipe, there are many ways to customize an Arabic eggplant aubergine stew to suit your tastes and preferences. Some people prefer a spicier version of the stew, while others like to add in more vegetables or use a different blend of herbs and spices.
Regardless of the variation, this dish is sure to be a hit with anyone who loves the rich, hearty flavors of Middle Eastern cuisine. So why not try making an Arabic eggplant aubergine stew for your next meal and experience the delicious and healthy benefits of this wonderful vegetable stew?
Arabic eggplant (aubergine) stew is a delicious vegetarian dish that is commonly served in Middle Eastern and North African countries. It is a hearty dish made with eggplant, tomatoes, onions, and a variety of spices that give it its distinctive flavor. If you are planning to make Arabic eggplant stew, there are some valuable tips that can help you create a delicious and authentic dish.
1. Choosing the right eggplant
When making Arabic eggplant stew, it is important to choose the right kind of eggplant. Look for eggplants that are firm, shiny, and have smooth skin. They should be heavy for their size and free from any bruises, blemishes, or discolorations. Smaller eggplants are usually better for stews as they have fewer seeds and less bitter flavor.
2. Preparing the eggplant
Before cooking, the eggplant needs to be prepared properly to remove any bitterness. This can be done by peeling and salting the eggplant slices or cubes and leaving them to sit for 20-30 minutes. Then, rinse the eggplant with cold water and pat them dry with paper towels before cooking. This process will also prevent the eggplant from absorbing too much oil while cooking.
3. Adding the right spices
Spices are an essential ingredient in Arabic eggplant stew, and it is important to use the right spices to achieve the desired flavor. Common spices used in Arabic eggplant stew include cumin, coriander, paprika, cinnamon, and turmeric. Use fresh spices whenever possible and toast them in a dry pan to release their flavors.
4. Using the right cooking method
There are different ways to cook Arabic eggplant stew, but the most common method is to cook it on the stovetop in a heavy-bottomed pot or Dutch oven. Sauté the onions and garlic until fragrant before adding the eggplant and tomatoes. Cover the pot and simmer the stew over low heat until the eggplant is tender and the stew has thickened. Alternatively, you can roast the eggplant in the oven before adding it to the stew for added flavor.
5. Choosing the right accompaniments
Arabic eggplant stew is traditionally served with flatbread, such as pita or naan, to soak up the flavorful sauce. You can also serve it over rice or couscous for a more filling meal. A side salad of fresh herbs, such as parsley or mint, can provide a refreshing contrast to the warm and hearty stew.
In conclusion, making Arabic eggplant stew requires attention to detail and a few tried-and-tested techniques. By following these valuable tips, you can create a delicious and authentic dish that is sure to impress your family and friends. Remember to choose the right eggplant, prepare it properly, use the right spices, cook it using the right method, and choose the right accompaniments for a satisfying meal.
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