Best 3 Arabic Eggplant Aubergine Stew Recipes
Arabic eggplant aubergine stew, also known as "Makloubeh al-Badinjan", is a delightful and flavorful dish that embodies the culinary traditions of the Middle East. This classic stew showcases the versatility of eggplants, the heartiness of stewed tomatoes, and the aromatic blend of spices that define Arabic cuisine. It's a perfect meal for both everyday enjoyment and special occasions, offering a satisfying balance of textures and flavors that will tantalize your taste buds. In this article, we'll guide you through the process of creating an unforgettable Arabic eggplant aubergine stew, providing you with step-by-step instructions and tips to ensure a delicious and authentic experience.
Check out the recipes below so you can choose the best recipe for yourself!
ARABIC EGGPLANT (AUBERGINE) STEW
Easy vegetarian stew made in the oven, good as a main dish or served over pasta. From Sunset, credited to Kathren McIntyre.
Provided by LonghornMama
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Rinse eggplant.
- Trim off and discard stems.
- Cut eggplant into 2-inch cubes.
- In a 13x9 inch pan, mix eggplant, onions and oil.
- Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
- Drain and rinse garbanzos.
- Drain tomatoes and reserve juice.
- Measure juice and add water to make 1 1/3 cups.
- Add garbanzos, tomatoes and juice mixture to eggplant.
- Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.
- Add salt and pepper to taste.
Nutrition Facts : Calories 206.3, Fat 3.6, SaturatedFat 0.5, Sodium 500.8, Carbohydrate 40.8, Fiber 11.2, Sugar 12.3, Protein 6.7
MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW
Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.
Provided by Andrea-Oz
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
- Chop the onion roughly.
- Mince the garlic.
- Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
- Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
- Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
- Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
- Salt and pepper to taste.
- Serve over rice / pasta / cous cous / even toast would be yummy.
- The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!
LEBANESE EGGPLANT STEW
Steps:
- Combine the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic in the slow cooker insert.
- Using an electric coffee mill or a mortar and pestle, grind the peppercorns, allspice berries, cinnamon, and red pepper flakes to a powder.
- Add the spices to the vegetables, cover, and cook on low for 3 to 4 hours, or until the vegetables are tender.
- Stir in the olive oil and parsley, and add salt to taste just before serving.
- Suggested Beverage
- I think I'd choose a Merlot or Cabernet to accompany this dish.
Tips:
- Before cooking, soak the eggplant in salted water for at least 30 minutes to remove bitterness. - To save time, use pre-cut eggplant from the grocery store. - Cook the eggplant over medium-high heat so that it browns nicely. - Don't overcrowd the pan when cooking the eggplant. Cook it in batches if necessary. - Add the tomatoes, onions, and garlic to the pan after the eggplant has browned. - Simmer the stew for at least 30 minutes to allow the flavors to meld. - Season the stew to taste with salt, pepper, and cumin. - Serve the stew over rice or with pita bread.Conclusion:
These variations provide different flavor profiles that can cater to diverse preferences. Experimenting with different ingredients and cooking techniques can lead to unique and delicious variations of the classic Arabic eggplant stew. Here are some additional tips to ensure a successful dish: - For a smokier flavor, roast the eggplant directly over an open flame or in a charcoal grill before adding it to the stew. - Add a dollop of yogurt or sour cream to the stew before serving for a creamy and tangy touch. - Garnish the stew with fresh herbs such as cilantro, parsley, or mint for an extra layer of flavor and aroma. With its versatility and adaptability, the Arabic eggplant stew offers a culinary adventure that can be enjoyed in numerous ways. Whether you prefer a traditional or a modern twist, this dish promises a satisfying and flavorful experience.
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