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.
- 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.