Turkish-Inspired Eggplant and Tomato Stew

Ingredients

• 2 large eggplants (800g / 1.75 lbs), cut into 1-inch cubes 2 large eggplants (800g / 1.75 lbs), cut into 1-inch cubes
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 large tomatoes (800g / 1.75 lbs), diced 4 large tomatoes (800g / 1.75 lbs), diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 23g, 12g
• Protein: 3g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the eggplant cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat evenly.
3. 3.
   Roast the eggplants in the preheated oven for 25-30 minutes, or until they are tender and slightly golden.
4. 4.
   In a large pan, heat the remaining 2 tablespoons of olive oil over medium heat.
5. 5.
   Add the chopped onion and minced garlic to the pan and sauté until they become translucent and fragrant.
6. 6.
   Stir in the diced tomatoes, ground cumin, paprika, and ground cinnamon. Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low and simmer the stew for 15-20 minutes, allowing the flavors to meld together.
8. 8.
   Add the roasted eggplant cubes to the pan and gently stir to combine.
9. 9.
   Continue to simmer the stew for an additional 10 minutes, allowing the flavors to further develop.
10. 10.
    Remove from heat and garnish with fresh parsley.
11. 11.
    Serve the Turkish-Inspired Eggplant and Tomato Stew warm as a main course or as a side dish.

Treat your ingredients with care...

• Eggplants — Roasting the eggplants enhances their flavor and texture, resulting in a creamier stew. Make sure to evenly coat the eggplant cubes with olive oil before roasting to prevent them from drying out.

Tips & Tricks

• For a smoky flavor, you can grill the eggplants instead of roasting them.
• Adjust the spices according to your preference. Add a pinch of chili flakes for a spicy kick.
• Serve the stew with a dollop of yogurt on top for a creamy contrast.
• This dish tastes even better the next day as the flavors continue to develop. Consider making it in advance for a deeper flavor profile.
• Feel free to add other vegetables such as bell peppers or zucchini to the stew for added variety.

Serving advice

Serve the Turkish-Inspired Eggplant and Tomato Stew as a main course accompanied by crusty bread or rice. It can also be served as a side dish alongside grilled meats or other Turkish dishes. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the stew in a shallow serving dish, allowing the vibrant colors of the eggplants and tomatoes to shine through. Drizzle a little olive oil on top and sprinkle some additional fresh parsley for an appealing presentation.