This warmly spiced stew is what's for dinner tonight. Eggplant is the star here. If you love eggplant then this recipe is for you. I'm half Middle Eastern, which makes me a genetically programmed eggplant lover.
This stew is a good one, especially in the late summer when eggplants are bursting from farmers' markets. When selecting eggplants, always pick ones that are very firm and shiny, free of brown spots, soft spots and blemishes.
For this recipe, I use five-inch eggplants, no peeling or salting is necessary. If you can only find large ones, you may want to peel some of their skin off in strips with a vegetable peeler before chopping. Fresh eggplants are the key ingredient here. The bitterness in some eggplants comes from being over-mature. So remember to buy firm eggplants. Look for green leaves at the stem too.
This Moroccan tagine is healthy and comforting. Chickpeas give it substance and protein. Saffron, ginger and a mix of spices transport you to an exotic Marrakesh market. A dollop of creme fraiche is always welcome on top when served.
Some Notes:
Rapunzel No Salt Vegetable Bouillon Cubes are delicious. I love them for their clean taste. If you don't want to hunt for them, you can just use water or substitute the water for your favorite vegetable broth or stock.
Harissa is a wonderful North African condiment that comes in a dried form or a paste. Teeny Tiny Spice Company of Vermont makes a good dried one.
Garbanzo bean flour is also known as besan or chickpea flour. It's popular in Middle Eastern and Indian dishes. It's used to thicken soups and stews. Here, I use it to give the stew a luxurious, creamy texture. It also bumps up the iron and nutrients. I buy it from my regular market or online at Bob's Red Mill Garbanzo Bean Flour. It's also sold in Middle Eastern and Indian markets.
—Jill @ Sew French
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