I was excited to use my Aunts freshly picked eggplant from her garden and looked for healthy recipes. I am on an anti-inflammation food program so there is no dairy, gluten, etc. I ate 3 servings at 3 different meals and it was delicious. The remainder I substituted the pasta with quinoa for 40 mins. 1 cup rinsed mixed into the juices. I then topped with sliced chicken and added about a cup of sodium reduced chicken broth. No cheese, no pasta and I kept to my program :) It tasted even better a few days later in the baked casserole
Eggplant & Chickpea Stew
From EatingWell: January/February 2011
This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouille. The eggplant breaks down and makes a saucier stew if you peel it before cooking, but you can certainly leave the peel on if you prefer. Serve over quinoa or soft polenta with sautéed spinach on the side.
16 Reviews for Eggplant & Chickpea Stew
Fortunately, I read the reviews before making this dish, but it's easy to recognize that it would be bland just by reading the list of ingredients. I took many of the suggestions and put them together by adding chili, cumin and cayenne. I also diced the eggplant before roasting. Because it takes so much prep time on the stove top, I just made the entire dish on the stove rather than using the slow cooker. It came out great, and I'd make it again (but definitely not as outlined in the standard recipe).
I really wanted this to taste better than it did. After eating a serving from the exact recipe I knew I had better work on it or my girls would resort to fast food. So, first I added soy sauce, not much better, then a can of low sodium black beans and a good bit of salsa. We had it over rice and it was okay. I will definitely keep looking for more eggplantrecipes
It was mediocre. I halved the recipe and added a cup of brown rice to the crockpot in order to make it a complete meal, so it might be better without those changes. I also used canned diced tomatoes.
I needed more flavour - I didn't try other people's suggeations to add chili and curry powder, but I agree that it might help.
As it was, it was warm and filling and made a complete meal with the rice, but it was still bland and slightly mushy. I loved the idea of the mushrooms, but didn't actually notice them in the dice. I'll need to add some extras (cheese? more spice?) if I want to bring myself to eat it tomorrow as leftovers.
For our palates, that like a bit of heat, the basic recipe was too bland. Moreover, we did not taste the dried porcini and could have left them out. With the addition of some cumin, cayenne and double the black pepper, this was a very tasty meal. We have a 'heat register' in my bald head: too hot, and sweat pours off... you get the idea. For this meal we added enough cayenne that my head was just slightly damp, and the mouth a wee bit tingly.