Moroccan Eggplant Stew Recipe

Name: Moroccan Eggplant Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, thinly sliced into strips; 1 tablespoon vegetable broth; 5 medium garlic cloves, minced; 1 medium red bell pepper; 1 medium eggplant; ½ teaspoon red pepper flakes; 2 teaspoons turmeric; ½ teaspoon garam masala; 1 (15 ounce) can garbanzo beans; 1 (15 ounce) can red lentils, drained; ½ cup tomato sauce; 1 ¼ cups vegetable broth; 1 tablespoon fresh cilantro, chopped

Servings: persons

1 large onion, thinly sliced into strips
1 tablespoon vegetable broth
5 medium garlic cloves, minced
1 medium red bell pepper
1 medium eggplant
½ teaspoon red pepper flakes
2 teaspoons turmeric
½ teaspoon garam masala
1 (15 ounce) can garbanzo beans
1 (15 ounce) can red lentils, drained
½ cup tomato sauce
1 ¼ cups vegetable broth
1 tablespoon fresh cilantro, chopped

1
Chop pepper and eggplant into 1-inch chunks.
2
Saute the onion in 1 T vegetable broth for 5 minutes.
3
Add garlic, bell pepper, eggplant, and turmeric and garam masala.
4
Stir constantly to mix ingredients for one minute before adding the rest of the broth and the tomato sauce.
5
It is important to let the seasonings heat up before adding the liquids.
6
Stir and cover to simmer for 15 minutes or until vegetables are tender, stirring occasionally.
7
Mix in chili flakes, beans, and lentils then simmer for another 5 minutes.
8
Season to taste with salt and pepper, adding cilantro as a finishing touch immediately prior to serving.

250

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large onion, thinly sliced into strips, 1 tablespoon vegetable broth, 5 medium garlic cloves, minced, 1 medium red bell pepper, and more.

Yes, Moroccan Eggplant Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Eggplant Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions