Hi there! The first of a few new recipe posts from the past few weeks.
Eggplant is a really versatile vegetable, as it can be used in lots of different ways. It can have a strong flavour, but I think that depends a bit on how you cook it, myself. 😉
- Half of/ one eggplant
- Half/ One can of chickpeas
- Teaspoons of garlic to taste
- Morrocan spice mix
- One onion
- Vegetable stock
- Tomato paste or diced tomatoes
- Extra vegetables – carrot, corn, greens
- Oil, for frying
- Potato/ rice/ pasta/ couscous, to serve with the stew
- large, flat-bottomed frying pan
- kitchen spoon
- kitchen knife
- chopping board
- pot for potato/ rice/ pasta
- Cut off the ends of the eggplant, than chop into cubes.
- Chop the onion roughly.
- Coat the frypan with oil and set on the stove at medium heat.
- Add the garlic, onion and Morrocan spice mix, with extra chilli or cumin if desired. A handful of mixed herbs would go well here too. Cook until the onions have softened (approx. 4-5 minutes).
- Add the eggplant and chickpeas, along with the stock and tomato paste. Bring to a simmer.
- Add the extra vegetables and simmer over medium-low heat, covered, for fifteen-twenty minutes, until the eggplant is tender.
- Uncover and stir. Depending on preference, you can give it another five minutes or so uncovered if you want it to be less soupy.
- Salt and pepper to taste.
- Serve over rice / pasta / couscous / potato.