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.

No additional tips available.

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

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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.

Moroccan Eggplant Stew

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