Name: Spicy eggplant and tomato stew
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 2 medium eggplants, diced; 2 Tbsp fine salt; Vegetable oil, for deep-frying; 2 Tbsp extra virgin olive oil; 2 red onions, thickly sliced; 6 cloves garlic, sliced; 6cm piece ginger, cut into fine batons; 1 long red chilli, seeded, finely diced; 1 long green chilli, seeded, finely diced; 1 red capsicum, diced; 1 green capsicum, diced; 4 ripe tomatoes, diced; 1½ Tbsp Baharat spice mix (see Cook’s tip, below); Sea-salt flakes and freshly ground black pepper, to season; ½ bunch coriander leaves; ½ bunch mint leaves, plus extra, to garnish; Pita bread (optional), to serve

Spicy eggplant and tomato stew

Also known as M'nazaeleh, this dish works equally well as a main or a side.

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Serves 4

Prep

15M

Cook

Total

1H 15M

Skip to Recipe

Cook up a little Middle Eastern magic with this hearty vegie stew even meat lovers can sink their teeth into. Flavoured with chilli, ginger and Baharat seasoning, serve this aromatic dish with pita bread for scooping!

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Ingredients

2 medium eggplants, diced

2 Tbsp fine salt

Vegetable oil, for deep-frying

2 Tbsp extra virgin olive oil

2 red onions, thickly sliced

6 cloves garlic, sliced

6cm piece ginger, cut into fine batons

1 long red chilli, seeded, finely diced

1 long green chilli, seeded, finely diced

1 red capsicum, diced

1 green capsicum, diced

4 ripe tomatoes, diced

1½ Tbsp Baharat spice mix (see Cook’s tip, below)

Sea-salt flakes and freshly ground black pepper, to season

½ bunch coriander leaves

½ bunch mint leaves, plus extra, to garnish

Pita bread (optional), to serve

Method

Toss eggplant in salt, drain in a colander for 10 minutes, rinse well, then pat dry. Fry in hot (180°C) oil until browned, then drain on paper towel.

Heat olive oil in a large saucepan over medium-high. Cook onion, garlic and ginger for 5 minutes, until softened, then add chilli and capsicum and cook for 10 minutes.

Mix in tomato and Baharat and simmer for 20 minutes. Season and simmer for a further 10 minutes. Fold in eggplant and herbs. Garnish with extra mint and serve with pita, if using.

Cook’s tip

Baharat is a Middle Eastern sevenspice mix. Find it at the supermarket or make with cumin, cinnamon, turmeric, coriander seed, black pepper, nutmeg and paprika. Look online for quantities and other Baharat spice combos.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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