Eggplant And Garbanzo Stew Recipe

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Servings: 1


Cost per recipe $7.38 view details
  • 1 lrg eggplant (2 1/2-3 lbs) peeled
  • 1/2 c. extra virgin olive oil (for sauteing)
  • 1 lrg Spanish onions coarsely minced
  • 1 lrg carrot coarsely minced
  • 1 c. garbanzo beans liquid removed chickpeas or possibly cici beans
  • 1 x clove garlic or possibly more
  • 1 tsp kosher salt
  • 1/2 tsp fresh grnd black pepper or possibly to taste
  • 1/4 tsp grnd allspice
  • 3 lrg tomatoes peeled and coarsely minced (I'd use canned, crushed or possibly whole)
  • 1 tsp mint dry
  • 2 Tbsp. fresh cilantro chopped


  1. Cut eggplant in half lengthwise, and lengthwise again into 1 inch strips.
  2. Cut each strip into 1 1/2 inch lengths.
  3. In large, non-reactive saucepan, heat the oil. Add in onion, and stir over medium heat till softened, 3-4 min. Add in carrot, beans, garlic, salt pepper and allspice. Cover and simmer, stirring occasionally in a folding
  4. motion, for 10 min.
  5. Add in tomatoes and sufficient water to bring liquid to half the depth of the solids. Cover and continue cooking for 20 min.
  6. Stir in the mint, cover and cook till eggplant is very tender, about 10 min more.
  7. Serve warm, room temperature , or possibly cool. Stir in cilantro just before serving.
  8. The original source is "Cooking Under Cover" by Linda and Fred Griffith.
  9. It calls for 1/2 c. extra virgin olive oil to cook/saute/fry, but we all know how to drastically reduce which.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1427g
Calories 1508  
Calories from Fat 995 66%
Total Fat 112.83g 141%
Saturated Fat 15.57g 62%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3129mg 130%
Potassium 2888mg 83%
Total Carbs 115.65g 31%
Dietary Fiber 33.8g 113%
Sugars 30.59g 20%
Protein 22.45g 36%


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