Moroccan Eggplant Stew
This Moroccan eggplant stew also features potatoes, tomatoes, and tomatillos smothered in Moroccan spices for a hearty plant-based dish bursting with flavor!
Servings: 4 servings
- 3 tablespoons olive oil (extra-virgin)
- 1 large onion (minced)
- 2 cups diced eggplant (any variety)
- 2 medium gold potatoes (diced)
- ¼ pound pineapple tomatillos or tomatillos (husks removed — if using full-sized tomatillos, dice them)
- 2 cloves garlic (minced)
- 1 teaspoon Ras el Hanout (Moroccan spice blend or curry powder)
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 4 large tomatoes (peeled, seeded, and diced)
- 1 tablespoon tomato paste
- 1 ½ cups vegetable broth or water
Heat the oil in a stock pot over medium heat.
Add the minced onion and cook, stirring often, until soft and golden, about 5 minutes.
Add the diced eggplant and cook, stirring occasionally, for 5 to 10 minutes or until the eggplant begins to soften.
Add the diced potatoes, tomatillos, garlic, Ras el Hanout, cayenne, and salt. Mix well, then cook, stirring often, for another 3 minutes.
Add the tomatoes, tomato paste, and broth or water, then stir to combine.
Bring everything to a boil over medium-high heat, then reduce the heat and simmer for about 20 minutes or until the potatoes are fork-tender.
This recipe is for 4 servings of Moroccan eggplant and vegetable stew.
If you don't have Ras el Hanot, substitute curry powder.
If fresh tomatoes aren't in season, you can use a 14-ounce can of diced tomatoes (with juice) and reduce the amount of broth/water to 1 cup.
Leftovers can be stored covered in the refrigerator for up to a week.
Serving: 1bowl | Calories: 241kcal | Carbohydrates: 31g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 361mg | Potassium: 0mg | Fiber: 7g | Sugar: 11g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 24g