Andreas CarverComment

Roasted Eggplant Stew

Andreas CarverComment
Roasted Eggplant Stew

Dating

I: Hey. How are you?

III: I'm good. How are you?

I: Hey

II: Hey. Whats up?

I: Nothing. You?

II: Nothing.

II: Hey. How was your day?

I: Really nice! I took some photos of food and got a chance to catch up with some friends  I hadn't seen in a moment. How about you?

II: Cool! What food? Not bad, I just worked and went out for a drink. 

I: That's whats up. I made a roasted eggplant stew.... so good! The garlic is insane and nutty... so comforting. 

II: Where's the meat?

I: ........

I: Hello. How are you?

IV: Not bad. What's up with you?

I: Just chillin in bed.... Such a long day at work. 

IV: That sucks. At least you are resting now.

I: Yeah... true. How was your day?

IV: Not bad! Just worked and now I'm having dinner. 

Roasted Eggplant Stew

  • 3 tbs olive oil 
  • 1 eggplant, peeled and cubed
  • 6 tomatoes, deseeded and chopped
  • 2 stalks celery, chopped
  • 1/2 a large red onion
  • 1 red fresno chile (optional)
  • 2 cans of chickpeas, drained and rinsed 
  • 5 cloves garlic, roasted and minced 
  • 1/2 tbs cumin
  • Salt & pepper 
  1. Preheat oven to 400 F
  2. In a large bowl coat your unpeeled cloves of garlic and cubed eggplant with 1.5 tbs olive oil, salt, and pepper.
  3. Spread veggies onto a baking sheet and roast in the oven for 30 minutes (until brown). 
  4. As the eggplant roast, chop your onion, tomatoes, and celery. 
  5. Once the vegetables are ready, pull them out of the oven and allow to cool. 
  6. In a large pot, heat 1.5 tbs oil and once hot, add chopped onion and celery. 
  7. Once translucent turn your heat to medium low and add the chile.
  8. Peel your roasted garlic, chop and add to the pot, along with the eggplant. 
  9. With the back of your spoon, mashed the roasted garlic and eggplant. 
  10. Once mashed add in your tomatoes and bring to a boil over medium high heat. 
  11. Lower the heat, add cumin, chickpeas, salt, and pepper and allow the stew to cook down.
  12. Simmer for about 20 minutes- if it thickens too much, add a small cup of water. 
  13. Serve over brown rice or eat alone.