RecipesMagazine

Arabic Eggplant Stew

Arabic Eggplant Stew
Arabic Eggplant Stew might be just the soup you are searching for. This recipe serves 8. One portion of this dish contains approximately 7g of protein, 3g of fat, and a total of 168 calories. From preparation to the plate, this recipe takes roughly 45 minutes. If you have olive oil, eggplant, garbanzos, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. This recipe is typical of middl eastern cuisine. It is a good option if you're following a gluten free and vegan diet.

Instructions

1
Rinse eggplant. Trim off and discard stems.
Ingredients you will need
EggplantEggplant
2
Cut eggplant into 2-inch cubes.
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EggplantEggplant
3
In a 9- by 13-inch pan, mix eggplant, onions, and oil.
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EggplantEggplant
OnionOnion
Cooking OilCooking Oil
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Frying PanFrying Pan
4
Bake in a 450 oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
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EggplantEggplant
Equipment you will use
OvenOven
5
Drain and rinse garbanzos.
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ChickpeasChickpeas
6
Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups.
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TomatoTomato
JuiceJuice
WaterWater
7
Add garbanzos, tomatoes, and juice mixture to eggplant.
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ChickpeasChickpeas
EggplantEggplant
TomatoTomato
JuiceJuice
8
Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.
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VegetableVegetable
Equipment you will use
OvenOven
9
Add salt and pepper to taste.
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Salt And PepperSalt And Pepper
DifficultyHard
Ready In45 m.
Servings8
Health Score34
Dairy FreeGluten FreeVeganVegetarian
CuisinesMiddle Eastern
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSide Dish
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