Craving a dish that transports your taste buds to the vibrant streets of North Africa? This Berber-inspired lentil and roasted eggplant stew is a true delight, packed with warmth and exotic spices. It’s perfect for those who love rich, flavorful meals that celebrate a mix of cultures and traditions.
The unique blend of ras el hanout spice adds an aromatic flair that elevates simple ingredients into something extraordinary. With tender lentils and caramelized eggplant, this stew is hearty enough to stand on its own or be served over fluffy couscous or rice.
Whether you’re preparing a cozy dinner for yourself or hosting friends, this stew is sure to impress. It’s a wonderful way to explore the flavors of Berber cuisine while enjoying a wholesome, plant-based meal.
Lentil and Roasted Eggplant Stew with Ras el Hanout
This stew is a rich combination of earthy lentils, roasted eggplant, and aromatic spices, creating a dish that’s both comforting and satisfying. The flavors meld beautifully, delivering a warm and slightly smoky taste profile that’s perfect for cool evenings.
Ingredients
- 1 large eggplant, diced
- 1 cup green or brown lentils, rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons ras el hanout spice blend
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Eggplant: Toss the diced eggplant with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, or until golden brown and tender.
- Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 5 minutes).
- Combine Ingredients: Stir in the lentils, cooked eggplant, diced tomatoes, ras el hanout, and vegetable broth. Bring the mixture to a boil.
- Simmer the Stew: Reduce the heat to low, cover, and let it simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally and add more broth or water if needed.
- Season and Serve: Adjust seasoning with salt and pepper to taste. Serve the stew hot, garnished with fresh parsley or cilantro.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 280kcal
- Fat: 8g
- Protein: 14g
- Carbohydrates: 42g
