North African Eggplant Stew

Instructions

1. Step 1

   Prepare the eggplant, onion, garlic, chickpeas, and cilantro as indicated.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 2 tbsp (30 ml) olive oil in the Dutch oven over medium heat. Brown the eggplant in batches, transferring each finished batch to the mixing bowl.

   Timer: 10 min (fixed)

   Ingredients used: 900.0 gr Eggplant, 30.0 ml Olive Oil

   Cookware: Dutch oven, mixing bowl, wooden spoon

3. Step 3

   Add the remaining 1 tbsp (15 ml) olive oil and the onion to the Dutch oven. Cook over medium heat until softened and lightly golden.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 180.0 gr Onion

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the garlic, cumin, coriander, paprika, and cayenne pepper. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 0.5 gr Cayenne Pepper, 16.0 gr Garlic, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 4.0 gr Paprika

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Return the browned eggplant to the Dutch oven. Add the tomatoes, chickpeas, vegetable stock, salt, and black pepper, then bring to a simmer over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 480.0 gr Chickpea, 8.0 gr Salt, 800.0 gr Tomato, 250.0 ml Vegetable Stock

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Reduce to low heat and simmer uncovered, stirring occasionally, until the eggplant is very tender and the sauce has thickened.

   Timer: 20 min (fixed)

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Remove from the heat and stir in the lemon juice and cilantro. Serve hot.

   Ingredients used: 15.0 gr Cilantro, 30.0 ml Lemon Juice

   Cookware: Dutch oven, wooden spoon