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    You are in: Home / Recipes / Arabic Eggplant (Aubergine) Stew Recipe
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    Arabic Eggplant (Aubergine) Stew

    Arabic Eggplant (Aubergine) Stew. Photo by *Parsley*

    1/1 Photo of Arabic Eggplant (Aubergine) Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    LonghornMama's Note:

    Easy vegetarian stew made in the oven, good as a main dish or served over pasta. From Sunset, credited to Kathren McIntyre.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse eggplant.
    2. 2
      Trim off and discard stems.
    3. 3
      Cut eggplant into 2-inch cubes.
    4. 4
      In a 13x9 inch pan, mix eggplant, onions and oil.
    5. 5
      Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
    6. 6
      Drain and rinse garbanzos.
    7. 7
      Drain tomatoes and reserve juice.
    8. 8
      Measure juice and add water to make 1 1/3 cups.
    9. 9
      Add garbanzos, tomatoes and juice mixture to eggplant.
    10. 10
      Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.
    11. 11
      Add salt and pepper to taste.

    Ratings & Reviews:

    • on July 27, 2013

      45

      This dish has made the cut for my stable Lunch/Dinner recipes. Very easy and simple to make with few ingredient. I did not know chickpeas and eggplant will taste so good!!!. However, I made a mistake when I first cooked this dish and put 56 oz of Diced tomatoes instead the 14 oz and I am so happy that I did. I like the stew like texture. if I would have followed the recipe to the T, it would be a tad bit dry in my opinion. But all in all I have this dish about every other week now and you get 4 good hearty severing that fill you quite well. ^_^

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2010

      45

      This was an easy to prepare, warming stew. I thought it was a bit plain and could have used some seasonings. I mixed a little feta into the stew (being out of goat cheese) to give it a little more flavor. I like that it is simple and healthy. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2009

      55

      Super easy - super tasty. I added a few seasonings (cinnamon, chilis, cumin, garlic) because I love the flavor of tomatoes with cinnamon but this recipe needs nothing. It would be wonderful without my additions. I had it with brown rice. Love the goat cheese idea and will do that next time...which will be soon - I love eggplant! Thanks for another simple way to prepare it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Arabic Eggplant (Aubergine) Stew

    Serving Size: 1 (331 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 206.2
     
    Calories from Fat 32
    15%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 500.7 mg
    20%
    Total Carbohydrate 40.8 g
    13%
    Dietary Fiber 11.1 g
    44%
    Sugars 12.2 g
    49%
    Protein 6.6 g
    13%

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