This Eggplant Stew is a hearty and comforting stew that is a must make! Packed with fresh eggplant, chickpeas, diced onions, garlic, veggies and spices. This eggplant stew recipe is one you have to try out this week.
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And the best part of all - this eggplant stew will reheat well for lunches or dinners for the week, making it a great option for meal prepping. Give this vegetarian and vegan soup a try!
This Eggplant Stew Recipe Is...
- Vegan
- Vegetarian
- Hearty
- Comfort Food
- Nutrient Rich Stew
- Vegetable Loaded
Looking for more eggplant recipes. This eggplant dip is super creamy. Or whip up this eggplant caviar or my popular eggplant fries.
And don’t forget to grab a copy of my free vegan cheat sheet too! It’s packed with my favorite easy substitutions to help you make just about any recipe vegan!
How to Make it!
Full steps are featured in the printable recipe card below. This is a quick walk through on how it this recipe is made.
- Place eggplant in a colander and sprinkle it with salt. Then allow it to drain for 30 minutes.
- Add oil to the pan and add eggplant and sear each side. Then set it aside once done.
- Add the onion to the pan and cook until translucent.
- Add garlic and spices and cook for an additional minute.
- Add in the remaining ingredients and allow to simmer for 30 minutes. The soup will thicken and the eggplant will become tender.
- Serve warm with parsley.
Tools for Eggplant Stew
Colander
You will use a colander to allow the eggplant to drain off the excess liquid. You have to let the excess drain or it will be too mushy, so don't skip this step! (I love these collapsible colanders!)
Soup Pot
You will use a soup pot for this recipe. I like to use a heavy duty pot to ensure everything heats evenly and you get a nice, even cook on the veggies.
Helpful Tips for Success
Sauté Veggies
Make sure you take the time to sauté the vegetables as directed. Then add the spices in at the end with the veggies and allow the spices to become fragrant. This will enhance the flavors in the stew.
Simmer the Soup
Make sure that you simmer the soup for the full 30 minutes to help blend all the flavors of the stew. It is going to help elevate the flavor.
Variations to Eggplant Stew
Mix up the Vegetables.
You can use any type of vegetables you would like in this stew. Raid your pantry and then use whatever is in season for adding more flavor to the soup. Adding in some roasted red peppers would be a delicious addition as well!
Add more spice.
If you want a spicy soup then you can add a bit more red pepper flakes to the stew. Or if you don't want it to be spicy at all, then reduce the flakes or omit them entirely.
Lentils
Swap out the chickpeas with lentils for another protein rich option. Just add the lentils in with the broth and simmer until they are fully cooked. If the lentils soak up too much liquid for your liking, just add in more vegetable stock!
Eggplant Stew FAQs
Can the eggplant stew be made in advance?
Yes, eggplant stew can be made in advance and stored in the refrigerator for 3-4 days. Reheat the stew in a saucepan on the stovetop, adding a little bit of water if it has thickened too much.
What can you serve with eggplant stew?
Eggplant stew can be served as a one pot dish, all on its own. Or you can serve it up with warm rice, couscous, or quinoa. A fresh salad or slice of vegan bread can be added for an extra hearty meal.
How to store eggplant stew?
If you happen to have leftovers you can store them in the fridge, in a covered container. Store the container in the refrigerator for up to 3-4 days. Then reheat in the microwave, or on the stovetop. Heat until the soup is warmed through.
More Tasty Recipes
If you love this vegan friendly eggplant stew, be sure to check out these other delicious recipes:
Recipe
Equipment
Ingredients
- 1 eggplant medium, cubed
- 1 teaspoon salt
- 2 tablespoons olive oil divided
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 2 cups vegetable broth
- 28 oz canned diced tomatoes
- 15 oz canned chickpeas rinsed and drained
- salt and pepper to taste
Instructions
- Place eggplant into a large colander and sprinkle with salt, allow to drain for 30 minutes
- Heat half the olive oil over medium heat in a large pot, then add the eggplant and sear each side, remove eggplant from the pot and set aside
- In the same pan, heat the remaining olive oil and add the onion, cooking until translucent, about 4-5 minutes
- Add the garlic, cumin, paprika, red pepper flakes and cook an additional 1 minute
- Add the veggie broth, diced tomato, chickpeas, and eggplant
- Allow to simmer for 30 minutes, until slightly thickened and the eggplant is tender
- Serve warm with a sprinkle of parsley if desired
Julia says
Simple and very tasty recipe - even though I accidentally used a can of lentils instead of chickpeas!