This one pot eggplant dish is so flavorful and filling you won’t stop at one serving. My sister recently made this dish for me when I went to visit. It was so delicious, I had to ask her for the recipe. I adapted her recipe and made it with no oil all plant based. Your taste buds will tingle from the oregano and cinnamon which adds a very spicy nutty flavor. You can add any other vegetables to this dish also beside what the recipe calls for. You can drizzle some toasted pine nuts and add a dollop of vegan yogurt for added crunch and cool taste.
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Ingredients
- 1 large eggplant cut into cubes
- ½ tsp Sea salt
- 1 large yellow onion chopped
- 1 large diced green bell pepper
- 1 tsp chopped garlic
- 2 dry bay leaves
- 1 tsp red chili powder
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp cumin or coriander powder
- 1 tsp dry oregano
- 3/4 tsp ground cinnamon
- 1 15- oz can chopped tomato
- 1 15- oz can of chickpeas
- 1 cup Fresh cilantro parsley and mint for garnish
Ingredients
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Instructions
- Heat oven to 350 degrees F.
- Place eggplant cubes in bowl of water and sprinkle with salt. In 10 minutes rinse and keep aside.
- In a large pot add 1 tbsp of water, onions, peppers, and cilantro. Cook for 3 minutes, mix well, then add garlic, bay leaf, spices, and a dash of salt. Cook for another minute, mix until fragrant.
- Now add eggplant, chopped tomato, chickpeas and the chickpea liquid. Stir to combine.
- Bring to a boil for 10 minutes. Mix well remove from cook top, cover and transfer to oven.
- Cook in oven for 30 minutes until eggplant is fully cooked add more water if it looks dry.
- When eggplant is ready, remove from oven and garnish with herbs. Enjoy with a bowl of basmati rice or warm pita.