Best 4 Arabic Eggplant Aubergine Stew Recipes
In this article, you will find two delectable recipes that celebrate the flavors of the Mediterranean and Middle Eastern cuisine: Arabic Eggplant Stew and Maghrebi Eggplant Stew. These mouthwatering dishes showcase the versatility of eggplant, transforming it into a hearty and flavorful main course.
The Arabic Eggplant Stew, also known as "Makhlouta," is a classic dish that combines tender eggplant, juicy tomatoes, aromatic onions, and a blend of spices such as cumin, coriander, and paprika. This colorful stew is often served with warm pita bread or fluffy rice, allowing you to savor the rich sauce and tender vegetables.
On the other hand, the Maghrebi Eggplant Stew, originating from the North African region, offers a unique taste experience. Featuring eggplant, tomatoes, bell peppers, and a delightful combination of spices like cumin, cinnamon, and turmeric, this stew has a vibrant flavor profile. It is commonly served with couscous or crusty bread, inviting you to indulge in its aromatic and satisfying goodness.
Whether you prefer the classic flavors of the Arabic Eggplant Stew or the vibrant spices of the Maghrebi Eggplant Stew, these recipes will take you on a culinary journey through the diverse and flavorful world of Mediterranean and Middle Eastern cuisine. So, gather your ingredients, prepare your cooking utensils, and let's begin our culinary adventure!
ARABIC EGGPLANT (AUBERGINE) STEW
Easy vegetarian stew made in the oven, good as a main dish or served over pasta. From Sunset, credited to Kathren McIntyre.
Provided by LonghornMama
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Rinse eggplant.
- Trim off and discard stems.
- Cut eggplant into 2-inch cubes.
- In a 13x9 inch pan, mix eggplant, onions and oil.
- Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
- Drain and rinse garbanzos.
- Drain tomatoes and reserve juice.
- Measure juice and add water to make 1 1/3 cups.
- Add garbanzos, tomatoes and juice mixture to eggplant.
- Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.
- Add salt and pepper to taste.
Nutrition Facts : Calories 206.3, Fat 3.6, SaturatedFat 0.5, Sodium 500.8, Carbohydrate 40.8, Fiber 11.2, Sugar 12.3, Protein 6.7
LAMB & EGGPLANT (AUBERGINE) STEW
This is a delicious Persian recipe. The crock pot gives the dish authentic flavor without the all day fuss. Serve with basmati rice.
Provided by Dustins Mom
Categories Stew
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- THE NIGHT BEFORE:.
- Prepare eggplant by laying on paper towels and sprinkling with salt.
- Let sweat for 15 minutes, blot water, turn over and repeat.
- Saute eggplant quarters in non-stick frying pan sprayed with Pam until tender but not limp.
- Store in refrigerator until ready to place in crock pot.
- Dredge lamb in flour.
- Heat oil in same non-stick frying pan.
- Saute lamb and garlic until meat is brown on all sides.
- Store in refrigerator dish along with onions, mint, turmeric, cinnamon, salt and pepper until ready to place in crock pot.
- IN THE MORNING BEFORE GOING TO WORK:.
- Spray crock pot with Pam.
- Place lamb, onion and spices in crock.
- Top with diced tomatoes.
- Stir just to combine.
- Lay eggplants over lamb mixture.
- Pour tomato sauce over eggplants.
- Top eggplants with slices of ripe tomato.
- Cook on low all day, up to 10 hours.
- Serve over basmati rice.
Nutrition Facts : Calories 445.7, Fat 19.7, SaturatedFat 5.4, Cholesterol 60, Sodium 844, Carbohydrate 49.9, Fiber 18.7, Sugar 21.3, Protein 24.1
MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW
Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.
Provided by Andrea-Oz
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
- Chop the onion roughly.
- Mince the garlic.
- Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
- Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
- Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
- Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
- Salt and pepper to taste.
- Serve over rice / pasta / cous cous / even toast would be yummy.
- The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!
LEBANESE EGGPLANT STEW
Steps:
- Combine the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic in the slow cooker insert.
- Using an electric coffee mill or a mortar and pestle, grind the peppercorns, allspice berries, cinnamon, and red pepper flakes to a powder.
- Add the spices to the vegetables, cover, and cook on low for 3 to 4 hours, or until the vegetables are tender.
- Stir in the olive oil and parsley, and add salt to taste just before serving.
- Suggested Beverage
- I think I'd choose a Merlot or Cabernet to accompany this dish.
Tips:
- Choose the right eggplants: Make sure to select firm and ripe eggplants with shiny skin. Avoid any eggplants with blemishes or bruises.
- Prepare the eggplants properly: To prevent the eggplants from absorbing too much oil, slice them thinly and sprinkle them with salt. Let them rest for 30 minutes before patting them dry with paper towels.
- Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the stew from burning.
- Sauté the vegetables until they are soft: This will bring out their natural sweetness and add depth of flavor to the stew.
- Add the tomatoes and cook until they are broken down: This will create a rich and flavorful sauce.
- Simmer the stew for at least 30 minutes: This will allow the flavors to meld and develop.
- Serve the stew with warm pita bread or rice: This will help to soak up the delicious sauce.
Conclusion:
Arabic Eggplant Aubergine Stew is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its bold flavors and satisfying texture, this stew is sure to become a favorite in your household. So next time you are looking for a flavorful and satisfying meal, give this recipe a try!
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