Lemony Mediterranean Chickpea and Eggplant Stew

Lemon chickpea eggplant stew

Lemony Mediterranean Chickpea and Eggplant Stew

This recipe is based on a traditional Middle Eastern chickpea and eggplant stew. Braised with tomatoes, spices, and lemon, it's fragrant and flavorful. Serve it with couscous or rice for a classic comfort dish, Mediterranean-style.
Course Main Dish


  • 1 large eggplant abt 1 1/2 pounds
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil
  • 2 onions peeled & diced
  • 3 garlic cloves peeled
  • 1 inch fresh ginger minced
  • 1/2 teaspoon red chilli flakes
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cumin
  • 1 lemon zest & juice
  • 1 large can chopped tomatoes with juice
  • 2 cups vegetable stock
  • 1 1/2 cups cooked chickpeas 1 large can


1 Hour Before:

  • Remove the stem of the eggplant, and peel.
  • Chop the eggplant into cubes about 1" around.
  • Place the cubes in a collander and sprinkle about 1 tablespoon of salt on them, tossing lightly to distribute it evenly.
  • Let it sit for about an hour.
  • Rinse to remove the salt, and pat dry with clean kitchen towels.

When You're Ready:

  • Heat the olive oil in a heavy skillet. Add the onions and garlic and cook for 2 minutes or so on a medium setting.
  • Add the ginger, lemon zest, and other spices, cooking for another 2 to 3 minutes, until fragrant.
  • Add the eggplant cubes, and cook for about 5 minutes, stirring to prevent the spices from burning.
  • Stir in the lemon juice, chopped tomatoes and can juice, vegetable stock, and chick peas.
  • Lower the temperature, cover the skillet and cook for about 30 minutes, until the eggplant is tender.
  • Season with salt and pepper to taste.
Keyword Lemons
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