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
Step-by-Step Guide
1. Prepare the Eggplant: Cut the eggplant into 1-inch cubes. Toss with 1 tbsp sea salt in a colander and let it sit for 1 hour to draw out moisture. Rinse thoroughly and pat completely dry with a clean kitchen towel.
2. Brown the Eggplant: In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Working in batches to avoid crowding, fry the eggplant cubes until golden brown on all sides, about 5-7 minutes per batch. Transfer to a plate.
3. Build the Base: In the same pot, add the remaining 1 tbsp oil. Sauté the diced onion and minced chili until soft, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
4. Add Spices and Braising Liquid: Stir in the cumin, caraway, and coriander, toasting for 30 seconds. Add the chickpeas, crushed tomatoes, and vegetable stock. Bring to a simmer.
5. Braise: Gently fold in the browned eggplant cubes. Reduce heat to low, cover, and let it simmer for 20-25 minutes, allowing the eggplant to become tender and the flavors to meld.
6. Finish: Remove from heat. Stir in the lemon juice and chopped parsley. Taste and adjust seasoning if needed.
Serving Suggestions
This hearty braise is incredibly versatile. For a complete meal, serve it over a bed of fluffy millet, couscous, or rice. To keep it gluten-free, opt for quinoa. A side of warm, crusty bread is essential for soaking up the rich tomato broth. Garnish with extra parsley, a dollop of vegan yogurt, or a sprinkle of toasted pine nuts for added texture and creaminess.
How-to Summary
Salt and dry eggplant cubes to improve texture. Brown them in batches for depth of flavor. Sauté aromatics and toast spices. Combine with chickpeas, tomatoes, and stock, then simmer. Finish with lemon juice and fresh herbs for brightness.
Frequently Asked Questions
Can I use a different type of eggplant? Yes, globe or Italian eggplants work best. Smaller varieties may not need salting.
What can I substitute for harissa? If you don’t have harissa, use 1 tsp smoked paprika mixed with 1/4 tsp cayenne pepper for a similar smoky heat.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of water or stock if needed.
Can I make this in a slow cooker? Absolutely. After browning the eggplant and sautéing the aromatics, add everything to the slow cooker and cook on low for 4-6 hours.
Is it freezer-friendly? Yes, this dish freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Common Mistakes to Avoid
- Skipping the salting step: This draws out bitterness and prevents the eggplant from becoming soggy during braising.
- Crowding the pan when browning: This steams the eggplant instead of searing it. Cook in batches for proper caramelization.
- Not toasting the spices: Adding dried spices directly to liquid mutes their flavor. Always toast them briefly with the aromatics.
- Overcooking: Simmer just until the eggplant is tender. Overcooking can make it mushy and fall apart.
Conclusion
This Braised Harissa Eggplant with Chickpeas is a testament to the power of layered cooking techniques. By taking the time to properly prepare the eggplant and build flavors, you create a deeply satisfying, nutrient-rich dish that is far greater than the sum of its parts. It’s a reliable, flavorful recipe that proves plant-based cooking can be both simple and spectacular.