Eggplant Stew
By 
A good stew needs time to cook, to allow the ingredients to release their flavor. This eggplant stew is no exception. While the stew simmers, you can prepare other things in the kitchen, which makes this recipe perfect when expecting guests.
Spicy eggplant stew and fresh cucumber salad
This stew can be mild or spicy depending on your taste. It is served with sweet raisins and couscous which balance out the heat from the spice. To freshen up the flavor, serve it with a light cucumber salad.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
Person
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Ingredients
- 2 cm ginger
- 150 g (whole grain) couscous
- 1 onion
- 4 tomatoes
- 2 handful of raisins
- 50 g coconut flakes
- 2 eggplants
- 200 ml coconut milk
- 2 cloves of garlic
- 1 handful fresh mint
- 5 tpsp sunflower oil
- 3 tsp cumin powder
Ingredients
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Instructions
- Cut the eggplant into cubes and heat the sunflower oil in a frying pan. Fry the cubes of eggplant (maybe in several stages, depending on the size of your pan) and set them aside.
- Cut the onion into pieces and heat a little oil in a high rimmed pan. Add the garlic, and fry it with the onion in the oil for 5 minutes.
- Grate the ginger and add it to the pan together with the cumin powder.
- Cut the tomato into cubes and fry them for 5 minutes.
- Then add the fried eggplant, the coconut flakes, and the coconut milk.
- Season with salt and let the mixture simmer on a low heat for about 50 minutes. Stir occasionally so that it does not burn. If too much liquid evaporates during the cooking, you can add a small splash of water.
- When the stew is almost ready, put the couscous and the raisins in warm water and chop the mint finely.
- Serve the eggplant stew with mint and couscous.
