Ingredients with Measurements:
- 2 medium eggplants, diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon red pepper flakes
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup vegetable broth
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until lightly browned.
2. Add the chopped onion and minced garlic to the pot, and cook for another 2-3 minutes, until the onion is translucent.
3. Add the ground cumin, smoked paprika, ground cinnamon, and red pepper flakes to the pot, and stir to combine.
4. Pour in the can of diced tomatoes (undrained) and the vegetable broth, and stir to combine. Bring the mixture to a simmer.
5. Reduce the heat to low, and let the stew simmer for 20-25 minutes, until the eggplant is tender and the flavors have melded together.
6. Season the stew with salt and pepper, to taste.
7. Serve the stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the eggplant and onion, then low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 120
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 250mg
Total carbohydrates: 14g
Dietary fiber: 6g
Sugars: 7g
Protein: 3g
Substitutions for ingredients:
- You can use any type of onion in this recipe, such as red onion or shallots.
- If you don't have vegetable broth, you can use chicken broth or water instead.
- You can use fresh tomatoes instead of canned, but you'll need to peel and chop them first.
Variations:
- Add some chopped bell peppers or zucchini to the stew for extra veggies.
- Use chickpeas or white beans instead of eggplant for a different twist.
- Add some cooked chicken or ground beef to the stew for extra protein.
Tips and tricks:
- Make sure to dice the eggplant into evenly sized pieces so that they cook evenly.
- Don't skip the step of browning the eggplant before adding the other ingredients - this helps to develop the flavor of the stew.
- If you like your stew spicier, add more red pepper flakes or a diced jalapeno pepper.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley or cilantro, crumbled feta cheese, or a dollop of plain Greek yogurt.
Pairings:
This stew pairs well with crusty bread or rice.
Suggested side dishes:
A simple green salad or roasted vegetables would be a great side dish for this stew.
Troubleshooting advice:
- If the stew is too thick, add a little more vegetable broth or water to thin it out.
- If the eggplant is taking longer to cook than the recipe calls for, you can cover the pot with a lid to help steam the eggplant and speed up the cooking process.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw eggplant or other ingredients to prevent cross-contamination.
Food history:
Eggplant is a staple ingredient in Mediterranean and Middle Eastern cuisine, and is often used in stews and other hearty dishes.
Flavor profiles:
This stew has a rich, smoky flavor from the combination of spices, and a slightly sweet and tangy taste from the tomatoes.
Serving suggestions:
Serve this stew as a main course for a vegetarian dinner, or as a side dish for a meat-based meal.
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