Friends, I’ve been dreaming of this dish for so long and it’s finally here (after much toil and experimentation).
Whenever we travel abroad, I always try to order eggplant dishes because I love seeing how other cultures prepare eggplant. I try to study the spice mixtures and cooking methods to see how they create such delicate, perfectly seasoned dishes.
This recipe is a hearty stew inspired by the flavors of a Moroccan dish called zaalouk – which is a warm salad of cooked eggplant and tomato. I added chickpeas to mine (optional) to make it more of an entrée. Served over rice, it’s near perfection.
My version is certainly inspired, and I loved experimenting with the concept of zaalouk to create something that made my taste buds sing (and hopefully yours, too).
This 10-ingredient dish starts with eggplant that’s cubed and roasted until golden brown. While that’s happening, onion and garlic are sautéed with smoky spices like paprika and cumin and then stewed in fire-roasted tomatoes.
Maple syrup balances the dish with a little sweetness while harissa paste adds a spicy, smoky flavor. All that’s left to do is add your chickpeas and let it simmer.
We hope you LOVE this dish! It’s:
Easy to make
& SO satisfying
This would make the perfect dish for slow weekend dinners, or you could make it ahead of time to enjoy throughout the week! We loved it served over rice, but it would also be delicious over quinoa, steamed greens, roasted vegetables, or cauliflower rice.
If you’re into soups and stews, also be sure to check out our Coconut Chickpea Red Curry, 1-Pot Lentil Chili, 1-Pot Vegan Minestrone, and Lentil Mushroom Stew Over Mashed Potatoes!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!