Moroccan Spiced Eggplant Stew: A Cozy and Flavorful Delight
Experience the rich flavors of Morocco with this comforting eggplant and tomato stew, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
Scale
- 2 medium eggplants, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 cup vegetable broth
- salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sauté until translucent.
- Stir in the diced eggplant and cook for 5-7 minutes until softened.
- Add the diced tomatoes, vegetable broth, and spices. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes.
- Season with salt and pepper before serving.
Notes
- Serve warm with crusty bread or over rice.
- This stew can be made ahead of time and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Moroccan-Spiced Eggplant and Tomato Stew, eggplant stew, vegetarian recipes
Find it online: https://www.kitchenofmuse.com/moroccan-spiced-eggplant-stew/