Eggplant Stew with Potato Gratin
This wholesome recipe is a great winter warmer and perfect for the whole family. Our Potato Gratin is packed full of goodness, with cream and a hint of garlic, this Vegetarian meal will be on repeat!
Serves: 4
Ingredients:
2 Eggplants
1/4 cup extra virgin olive oil
1 onion, sliced
2 carrots
1 bag of baby spinach
1 tbsp minced fresh garlic
2 tins of diced tomatoes
2 tbsp tomato paste
1/2 tsp paprika,
1/4 tsp cumin
1/4 tsp cinnamon
Pinch of dried hot chili flakes (or to taste)
1 3/4 cup chickpeas, cooked or canned and drained
Salt and pepper, to taste
Yogurt or coconut yogurt (optional)
Method:
Pre-Heat the oven to 220°C
Slice the eggplant into 3-4 cm chunks
Place the eggplant slices on to a baking paper lined tray, drizzle with 2 tbsp olive oil and toss them to coat all slices evenly with oil
Roast eggplant in the oven for 20 minutes or until tender
On a separate Oven Tray, place the Wild Chef Potato Gratin on a sheet of baking paper and bake as directed on the back of the packaging
Whilst the eggplant and Wild Chef Potato Gratin are in the oven, slice the onion and then dice the carrot into roughly 1-2 cm cubes
While the eggplant is roasting, heat 2 tbsp olive oil over medium heat in a fry pan. Sauté onion slices for 10-15 minutes, stirring frequently. Cook until the onion is translucent, very tender and starting to caramelize. Add the garlic, and sauté for another minute
Add the tomato paste and spices to the fried onion and garlic. Continue sautéing for another minute or two until fragrant
Add the 2 tins of diced tomato along with the diced carrot and season with salt to taste and let simmer for 10 minutes
Remove Gratin pieces from the oven
Stir in the roasted eggplant and chickpeas. Continue to cook for another 5 minutes until the mixture is thick and stew-like and the carrots are cooked through
Mix through the baby spinach and let wilt
Serve the stew with a piece of Gratin per plate whist nice and hot
Garnish with fresh chopped parsley or cilantro and your yogurt of choice