Sometimes, the best meals are born from a little culinary cross-pollination. This spicy recipe perfectly embodies this idea: a hearty and flavorful Eggplant Stew featuring beautiful Indian eggplants, but with a vibrant Mediterranean-inspired twist.
Indian eggplants, with their delicate skin and creamy texture, are a dream to cook with. These small nuggets absorb flavors beautifully, making them the perfect canvas for a rich and aromatic stew. While the base of our stew is humble – onions, tomatoes, and bell peppers – the addition of harissa paste brings a wonderful smoky heat, and green olives add a briny counterpoint that elevates the whole dish. This isn’t your average eggplant dish; it’s a symphony of sweet, savory, and subtly spicy notes that will leave you wanting more.
And what better to soak up all those delicious juices than soft, chewy lavash bread? It’s the perfect accompaniment to scoop up every last bit of this comforting stew. So, let’s get cooking!
Harissa Eggplant Stew with Indian Eggplants Recipe
This stew is incredibly versatile and can be adapted to your taste. Feel free to adjust the spice level of the harissa or add other vegetables you have on hand.
Yields: 4-6 servings Prep time: 15 minutes Cook time: 30-35 minutes
Ingredients:
- 2 lbs Indian eggplants, cut into 1-inch cubes
- 1 large onion, diced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 large bell pepper (any color), diced
- 1/2 cup green pitted olives
- 1 cup water
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1-2 tablespoons harissa paste (adjust to your spice preference)
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 2 tablespoons olive oil
- Fresh parsley or cilantro, chopped, for garnish (optional)
- Lavash bread, for serving
Instructions:
- Prep the Eggplant: If your Indian eggplants are on the larger side, you might want to salt them to draw out any bitterness and excess moisture. Place the cubed eggplant in a colander, sprinkle generously with salt, and let sit for 20-30 minutes. Rinse thoroughly and pat dry before proceeding. (For smaller, tender Indian eggplants, this step is often not necessary.)
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic (or garlic powder) and cook for another minute until fragrant.
- Build the Stew: Add the diced bell pepper to the pot and cook for 3-4 minutes until slightly tender-crisp. Stir in the harissa paste, smoked paprika, and salt. Cook for 1 minute, stirring constantly, to bloom the spices.
- Add Eggplant and Tomatoes: Add the cubed eggplant to the pot and stir to coat with the spices and vegetables. Pour in the canned diced tomatoes (with their juices) and the water. Bring the mixture to a simmer.
- Simmer and Finish: Reduce the heat to low, cover the pot, and let the stew simmer for 15-20 minutes, or until the eggplant is very tender. Stir occasionally to prevent sticking.
- Add Olives: Stir in the green pitted olives during the last 5 minutes of cooking.
- Adjust Seasoning: Taste the stew and adjust salt and harissa paste if needed.
- Serve: Ladle the warm eggplant stew into bowls. Garnish with fresh parsley or cilantro, if desired. Serve immediately with warm lavash bread for dipping.
Enjoy this delightful fusion of flavors! Let me know in the comments if you give this recipe a try!
