Aubergine stew
A good stew needs time to cook, allowing for the slow release of flavours. This eggplant dish is no exception. While the stew simmers, you can prepare other things in the kitchen, which makes this recipe perfect for when you are expecting guests.
Spicy eggplant stew and fresh cucumber salad
This stew can be mild or spicy depending on your taste. It is served with sweet raisins and couscous, which balance out the heat from the spice. To freshen up the flavour, serve it with a light cucumber salad.
Curious to discover more eggplant recipes? Then try this delicious eggplant soup!
- Preparation Time: 40 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 30 minutes
Ingredients
Servings:
4
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2 cm piece ofginger
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150 g(whole grain) couscous
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1onion
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4tomatoes
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2 handfuls ofraisins
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50 gcoconut flakes
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2eggplants
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200 mlcoconut milk
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2 cloves ofgarlic
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1 handful offresh mint
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5 tbspsunflower oil
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3 tspcumin powder
Instructions
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Cut the eggplant into cubes and heat the sunflower oil in a frying pan. Fry the cubes of eggplant (maybe in several stages, depending on the size of your pan) and set them aside.
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Cut the onion into pieces and heat a little oil in a high-rimmed pan. Add the garlic, and fry it with the onion in the oil for five minutes.
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Grate the ginger and add it to the pan together with the cumin powder.
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Cut the tomatoes into cubes and fry them for five minutes.
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Then add the fried eggplant, the coconut flakes, and the coconut milk.
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Season with salt and let the mixture simmer on a low heat for about 50 minutes. Stir occasionally so that it does not burn. If too much liquid evaporates during the cooking, you can add a small splash of water.
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When the stew is almost ready, put the couscous and the raisins in warm water and chop the mint finely.
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Serve the eggplant stew with mint and couscous.
