Eggplant stew with naan bread and Za'atar
A nutritious eggplant stew with lots of vegetables. Delicious served with naan bread for dipping.
A stew is always packed with delicious flavors and isn't as difficult to prepare as you might think. In this stew, eggplant takes center stage. It's further enhanced with other delicious vegetables and finished with pistachios, feta, and cilantro.
Preparation
Preheat the oven to 200ºC.
Peel and finely chop the garlic and onion. Cut the eggplant into pieces about 1 by 1 cm and sprinkle with sea salt. Let sit for 10 minutes and then pat dry. Deseed the bell pepper and cut into pieces about 2 by 2 cm.
Heat 1 tablespoon of olive oil in a pan, add the eggplant, and cook over high heat for 5 minutes, or until golden brown. Remove from the pan. Heat the remaining olive oil in a pan and sauté the garlic and onion until translucent. Add the World Spice Blend - Za'atar and diced bell pepper and cook for 2 minutes. Add the diced tomatoes and red wine vinegar and cook for 5 minutes more. Add the fried eggplant and simmer for another 10 minutes over low heat, covered.
Prepare the naan bread according to the package directions in a preheated oven. Cut the lemon in half.
Divide the eggplant stew among plates. Garnish with the cilantro, pistachios, and crumbled feta. Serve the stew with naan bread and lemon.
Ingredients
- 2 tenen knoflook
- 1 ui
- 2 aubergines
- 1 tl Zeezout
- 1 rode paprika
- 2 el olijfolie
- 4 tl World Spice Blend - Za'atar
- 800 g tomatenblokjes
- 2 el rode wijnazijn
- 4 naanbroden
- 1 citroen
- 5 g verse koriander
- 20 g pistachenoten, ongezouten
- 100 g feta
