adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked smoky eggplant and bean stew
Baked smoky eggplant and bean stew
0 Likes
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Flavorful, low-cal vegetarian dish bursting with goodness.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 2 small or 1 large eggplants, cut into 2cm pieces
  • 1 large red onion, finely chopped
  • 3 celery sticks, cut into 1cm pieces
  • 2 garlic cloves, thinly sliced
  • 2-3 tsp harissa paste, to taste
  • 2.50 gm smoked paprika, plus extra, to serve
  • 2.50 gm ground cumin
  • 400g can red kidney beans, rinsed, drained
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 300g (2 cups) steamed white quinoa
  • Steamed broccolini, to serve
  • 90g (1/3 cup) coconut yoghurt
Instructions:
  • Preheat the oven to 170C/150C fan forced. In a large flameproof casserole dish, heat half of the oil over high heat. Stir and brown the eggplant in 2 batches for 3-4 minutes each. Transfer the cooked eggplant to a plate.
  • Heat the remaining oil in the pan over medium heat until shimmering. Add the onion and celery, stirring frequently, and cook for 5 minutes until softened. Stir in the garlic, harissa, paprika, and cumin, cooking for 1 minute until fragrant. Add the beans, tomatoes, eggplant, and 125ml (1 ⁄2 cup) water. Combine well and bring to a boil.
  • Bake covered for 30 minutes until the eggplant is fork-tender. Serve the quinoa stew on plates alongside broccolini, a dollop of yogurt, and a sprinkle of extra paprika.

Similar Recipes