Moroccan Eggplant Stew

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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Moroccan Eggplant Stew
  1. Heat oven to 350 degrees F.
  2. Place eggplant cubes in bowl of water and sprinkle with salt. In 10 minutes rinse and keep aside.
  3. 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.
  4. Now add eggplant, chopped tomato, chickpeas and the chickpea liquid. Stir to combine.
  5. Bring to a boil for 10 minutes. Mix well remove from cook top, cover and transfer to oven.
  6. Cook in oven for 30 minutes until eggplant is fully cooked add more water if it looks dry.
  7. When eggplant is ready, remove from oven and garnish with herbs. Enjoy with a bowl of basmati rice or warm pita.