Spiced Eggplant and Bean Stew

Having harvested the last eggplant, tomatoes, leeks, and peppers from the garden, I set about creating a hearty autumn stew. The spices make up a preparation called Baharat. Mix these spices or use four teaspoons of prepared Baharat blend. Feel free to substitute onions for leeks and canned tomatoes for fresh ones.

6 to 8 servings

INGREDIENTS:

3 tablespoons extra virgin olive oil

1 pound eggplant, cut into 1-inch cubes

1 teaspoon kosher salt

1 teaspoon smoked paprika

¾ teaspoon ground coriander

¾ teaspoon ground cumin

¾ teaspoon turmeric

¼ teaspoon cardamom

¼ teaspoon black pepper

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

¼ teaspoon ground cinnamon

½ teaspoon sea salt

1 cup leeks, small diced

1 small fennel bulb (about 1 cup), small diced

2 poblano peppers, small diced

1 serrano pepper, quartered lengthwise, seeded, minced

3 cloves garlic, minced

2 tablespoons tomato paste

1 pound tomatoes, medium diced, or 1 can diced tomatoes

1 quart chicken stock

½ cup red lentils

1 can garbanzo beans

Yogurt (optional)

Cilantro (optional)

DIRECTIONS:

Preheat oven to 375°F. Line a small sheet pan with parchment paper.

Toss the eggplant with the kosher salt and let it drain in a colander for fifteen minutes. Mix the paprika, coriander, cumin, turmeric, cardamom, black pepper, nutmeg, allspice, cinnamon, and sea salt. Reserve.

Blot the eggplant dry with a paper towel, then toss with one tablespoon of olive oil. Place on the prepared parchment paper sheet pan. Roast for twenty minutes or until browned on top.

In a non-reactive Dutch pot, heat two tablespoons of olive oil until it ripples. Add the leeks, fennel, poblanos, and serrano peppers over medium heat until softened, about two to three minutes. Add the reserved spice mixture and garlic. Cook for thirty seconds or until fragrant. Stir in the tomato paste, tomatoes, then the chicken stock, red lentils, and eggplant. Bring to a boil and reduce to a simmer. Simmer uncovered for fifteen minutes, then add the garbanzo beans. Simmer for another five minutes.

Serve hot with a dollop of optional yogurt and a sprinkling of optional cilantro.

Spiced Eggplant and Bean Stew

Spiced Eggplant and Bean Stew
Yield: 8 servings
Author:
Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

Having harvested the last eggplant, tomatoes, leeks, and peppers from the garden, I set about creating a hearty autumn stew. The spices make up a preparation called Baharat. Mix these spices or use four teaspoons of prepared Baharat blend. Feel free to substitute onions for leeks and canned tomatoes for fresh ones.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 pound eggplant, cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ¾ teaspoon ground coriander
  • ¾ teaspoon ground cumin
  • ¾ teaspoon turmeric
  • ¼ teaspoon cardamom
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 1 cup leeks, small diced
  • 1 small fennel bulb (about 1 cup), small diced
  • 2 poblano peppers, small diced
  • 1 serrano pepper, quartered lengthwise, seeded, minced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 pound tomatoes, medium diced, or 1 can diced tomatoes
  • 1 quart chicken stock
  • ½ cup red lentils
  • 1 can garbanzo beans
  • Yogurt (optional)
  • Cilantro (optional)

Instructions

  1. Preheat oven to 375°F. Line a small sheet pan with parchment paper.
  2. Toss the eggplant with the kosher salt and let it drain in a colander for fifteen minutes. Mix the paprika, coriander, cumin, turmeric, cardamom, black pepper, nutmeg, allspice, cinnamon, and sea salt. Reserve.
  3. Blot the eggplant dry with a paper towel, then toss with one tablespoon of olive oil. Place on the prepared parchment paper sheet pan. Roast for twenty minutes or until browned on top.
  4. In a non-reactive Dutch pot, heat two tablespoons of olive oil until it ripples. Add the leeks, fennel, poblanos, and serrano peppers over medium heat until softened, about two to three minutes. Add the reserved spice mixture and garlic. Cook for thirty seconds or until fragrant. Stir in the tomato paste, tomatoes, then the chicken stock, red lentils, and eggplant. Bring to a boil and reduce to a simmer. Simmer uncovered for fifteen minutes, then add the garbanzo beans. Simmer for another five minutes.
  5. Serve hot with a dollop of optional yogurt and a sprinkling of optional cilantro.

Nutrition Facts

Calories

231

Fat (grams)

8 g

Sat. Fat (grams)

1 g

Carbs (grams)

31 g

Fiber (grams)

10 g

Net carbs

20 g

Sugar (grams)

8 g

Protein (grams)

11 g

Sodium (milligrams)

751 mg

Cholesterol (grams)

4 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

stew, bean, spicy, eggplant
main dish
American
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Linda HierholzerENTRÉESComment