Eggplant Stew

This hearty Lebanese Eggplant Stew is a delightful mix of tender eggplant and aromatic spices, perfect for a cozy dinner. Served with warm bread, it embodies the rich flavors of Mediterranean cuisine.

Ingredients

• Eggplant - 300 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Tomatoes - 400 grams, diced (canned or fresh)
• Bell pepper - 1 medium, chopped
• Carrot - 1 medium, diced
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable broth - 250 ml
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. 1. Begin by cutting the eggplant into 2 cm cubes and sprinkle with salt. Allow to sit for 15 minutes to draw out moisture, then rinse and pat dry.
2. 2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. 3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. 4. Add the diced tomatoes, bell pepper, and carrot to the pot. Cook for 5-7 minutes until the vegetables start to soften.
5. 5. Incorporate the eggplant cubes, cumin, coriander, paprika, salt, and black pepper, stirring well to combine.
6. 6. Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until all vegetables are tender.
7. 7. Taste and adjust seasoning if necessary. Remove from heat and let it sit for 5 minutes before serving.
8. 8. Serve warm, garnished with fresh parsley, alongside crusty bread.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 36 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants due to eggplant and tomatoes, which help combat oxidative stress.
• High fiber content supports digestive health and can aid in weight management.

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