Braising your eggplant is the perfect way to bring out flavor and create a delicious, hearty, and velvety smooth dish. Pair it with tomatoes, chickpeas, and plenty of spices and you’ve got yourself an incredibly satisfying, meatless meal!
Recipe by: The Mediterranean Dish
INGREDIENTS
- 1.5 lb eggplant, cut into cubes
- Salt
- Private Reserve Greek extra virgin olive oil
- 1 large yellow onion, chopped
- 1 green bell pepper, stem and innards removed, diced
- 1 carrot, chopped
- 6 large garlic cloves, minced
- 2 dry bay leaves
- 1 to 1 1/2 tsp sweet paprika OR smoked paprika
- 1 tsp organic ground coriander
- 1 tsp dry oregano
- 3/4 tsp ground cinnamon
- 1/2 tsp organic ground turmeric
- 1/2 tsp black pepper
- 1 28-oz can chopped tomato
- 2 15-oz cans chickpeas, reserve the canning liquid
- Fresh herbs such as parsley and mint for garnish
For full recipe click here.
The featured image is a stock photo by Jules meant to represent this dish.
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