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+ servings

Moroccan Eggplant Stew

5 from 1 vote
Servings 6 people


For The Eggplant

  • 1 tablespoon ground coriander
  • 2 tablespoons ground cumin
  • teaspoons salt
  • teaspoons fennel seeds
  • ½ tsp cayenne pepper or too taste
  • ¾ teaspoons black pepper
  • 2 large eggplants cut into bite sized dice

For The Broth

  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 2 tablespoons tomato paste
  • 3 cups vegetable broth
  • 1 15 oz can garbanzo beans (chickpeas), drained equivalent to 1½ cups cooked chickpeas
  • 1 ¼ cup dried apricots halved
  • 1 15 oz can diced tomatoes
  • ½ tsp ground cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons packed grated lemon peel


  • ½ cup pistachios
  • ¼ cup chopped fresh cilantro

Serve With

  • 2 cups couscous prepared according to package directions


  • Preheat the oven to convection bake at 350. Mix first six ingredients in a large mixing bowl. Add the eggplant and toss to coat. Spread out evenly on a large baking tray, covered in parchment paper. Bake the eggplant for 25-35 minutes, until soft and beginning to brown.
  • In a large pot, heat the 2 tablespoons olive oil over medium high heat. Add the onion and tomato paste. Reduce heat to medium and saute onion until soft for about seven minutes. Add broth, beans, apricots, tomatoes, cinnamon, cumin, ginger and lemon peel. Bring to a boil and scrape up any brown bits from the bottom of the pan.
  • Reduce to low and heat until flavors meld for about 15 minutes. Add the eggplant and heat through for a few minutes. If the sauce needs to thicken, continue to heat.
  • Season to taste with salt and pepper.
  • Serve over couscous, garnished with chopped cilantro.
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