Description

Braised Harissa Eggplant with Chickpeas

This braised eggplant dish is a perfect example of how simple ingredients can come together to make a truly delicious meal. Featuring meaty eggplant, a rich tomato broth, and aromatic spices, it’s a vegan and gluten-free delight. The harissa gives it a gentle heat, balanced beautifully with fresh lemon and herbs. Serve it over millet, rice, or with a hunk of crusty bread to soak up every last drop!

1 large eggplant
1 tbsp sea salt
3 tbsp olive or avocado oil
1 medium onion, diced
1 small chili, minced
3 garlic cloves, minced
½ tsp ground cumin
½ tsp ground caraway
½ tsp ground coriander
1½ cups cooked chickpeas
2 cups crushed tomatoes
1 cup vegetable stock
1 tbsp lemon juice
¼ cup chopped parsley

Directions:
1. Salt eggplant cubes, set aside for 1 hour, then rinse and dry.
2. Fry eggplant in batches until golden. Set aside.
3. Sauté onions, chili, and garlic. Add spices, chickpeas, tomatoes, and stock. Simmer.
4. Add eggplant, lemon juice, and parsley.

Prep Time: 20 mins
Kcal: 280 per serving