Moroccan Roast Eggplant Stew

Featured Moroccan Roast Eggplant Stew Recipe

Moroccan Roast Eggplant Stew (Alkaline & Easy Recipe)

This recipe is perfect for a quick and easy (and alkaline) dinner.  It has very minimal preparation time, and is so rich and flavorsome, but with everyday, household ingredients.

The tomato, eggplant, coriander, and spinach make it super-dense in alkaline minerals and antioxidants, and the garlic provides its strong immune-boosting anti-viral power.

Served with quinoa or rice, this is a fibre-rich, protein-rich meal that the whole family will love.

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Moroccan Roast Eggplant Stew

  • Author: Ross Bridgeford
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 tbsp coconut oil
  • 2 medium-sized eggplants (aubergine) chopped into large, rough chunks
  • 4 tomatoes, quartered
  • 1 red onion, quartered
  • 4 garlic cloves, chopped finely or minced
  • 1 tbsp harissa spices
  • 400g can of chopped organic tomatoes
  • 400g can of organic chickpeas
  • 1/2 bunch coriander leaves, chopped
  • quinoa, to serve

Instructions

Pre-heat the oven to 200C, with two medium, or one large baking tray in the oven to heat up.

While it is heating up, chop the eggplant, tomatoes and onion.  Once the oven is ready, remove the hot tray and melt half of the coconut oil on the tray and then throw on the vegetables, coating them quickly and then back into the oven for 35-40 minutes.

While these are cooking, prepare the quinoa or rice, and once the roasting is almost finished, get the rest of the coconut oil warming in a pan, and once warm add the garlic for 2-3 minutes, and then the tin of tomatoes.

Stir in the harissa spices, and then remove the veggies from the oven and add these to the pan.  Stir it all through and allow to simmer for 3-4 minutes.

Now, transfer it all to a blender or food processor and roughly blend, leaving it a little chunky.

Return to the pan and add the chickpeas (garbanzo), and warm through for another 2-3 minutes.

Serve with the quinoa or rice.  Enjoy!

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  1. Barbara-Cheryth Stone Reply

    Dear Ross just checking out the Moroccan Roast Aubergine Stew and there is no mention of spinach in the ingredients…has this vegetable been left out or needs to be added to the list? as you mention it in a lower paragraph???

    IE (The tomato, eggplant, coriander, and spinach make it super-dense in alkaline minerals and antioxidants, and the garlic provides its strong immune-boosting anti-viral power)???

    Thank you for all your recipes…find them really LOVEly and nutritious…

    Barbara Stone x (already subscribed)

  2. Nellie Boyadjieva Reply

    It looks like it is easy to do, I will try it

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