Eggplant and Potato Stew with Cumin
Warm, comforting, and deeply aromatic, this Eggplant and Potato Stew with Cumin is a hearty one-pot dish that celebrates bold spices and wholesome vegetables. Tender chunks of eggplant and potatoes are simmered to perfection in a rich, spiced tomato broth infused with earthy cumin, smoky paprika, and golden turmeric. Toasted cumin seeds add an extra layer of warm, nutty complexity, while fresh parsley gives a pop of brightness to this satisfying stew. Perfect for weeknight dinners or cozy weekends, this vegan-friendly dish pairs beautifully with crusty bread or fluffy rice. With simple ingredients and a straightforward cooking process, this flavorful stew is sure to become a standout favorite in your recipe repertoire.
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 medium potatoes
- 1 large onion
- 4 garlic cloves
- 3 medium tomatoes
- 2 teaspoons cumin seeds
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground turmeric
- 4 cups vegetable broth
- 3 tablespoons olive oil
- 2 tablespoons parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and dice the eggplants into bite-sized pieces. Place them in a colander, sprinkle them generously with salt, and let them sit for 20 minutes to remove bitterness. Rinse and pat dry with a clean towel.
Peel and dice the potatoes into similar-sized pieces as the eggplant. Set aside.
Finely chop the onion and mince the garlic cloves. Dice the tomatoes into small chunks.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the cumin seeds and toast them for about 30 seconds until they sizzle and release their aroma.
Add the chopped onion to the pot and sauté for 5-7 minutes until translucent. Stir in the minced garlic and cook for 1 more minute.
Add the diced tomatoes, smoked paprika, ground cumin, and turmeric to the pot. Cook for 3-5 minutes until the tomatoes soften and release their juices.
Add the potatoes and eggplant to the pot, stirring to coat them in the spice mixture. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth. Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and let the stew cook for 30-35 minutes, stirring occasionally, until the potatoes and eggplant are tender.
Season the stew with salt and black pepper to taste. Adjust seasoning as needed.
Serve the stew hot, garnished with freshly chopped parsley and an extra drizzle of olive oil, if desired. Enjoy with crusty bread or over steamed rice.
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5866 mg | 255% | |
| Total Carbohydrate | 288.7 g | 105% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 75.4 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 8628 mg | 184% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
