Roasted Eggplant & Tomato Stew

Prep Time5 minsCook Time50 minsDifficultyBeginnerYields4 ServingsCategory,
 2 tbsp Extra Virgin Olive Oil
 2 Medium Eggplantscut into bite-size pieces
 2 cups (330g) Cherry Tomatos
 14 oz (400g) can chopped tomatoes
 14 oz (400g) can chickpeasDrained
 1 Medium OnionChopped
 2 Cloves GarlicChopped
 4 tbsp Tomato Puree
 1 tbsp Apple Cider VInegar
 2 tsp Mixed Herbs
 Handful ParsleyChopped
1

Pre-heat the oven to 400°F (200°C). Place the cut eggplant into a baking dish and drizzle with 1 tbsp. olive oil and season with salt. Cook in the oven for 40 minutes until soft.

2

In the meantime, heat the remaining 1 tbsp. oil in a large skillet over medium heat.

3

Add the onion and garlic, season with salt and pepper, and cook for 5-6 minutes until soft—then add in the mixed herbs, tomato puree, and cook for another 2 minutes.

4

Next, add in the chopped tomatoes, vinegar, chickpeas, and cherry tomatoes. Bring to boil, then reduce heat and continue simmering until the eggplant is ready.

5

Once soft, add eggplants into the tomato sauce and mix well. Serve with rice and chopped parsley.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 260
% Daily Value *
Total Fat 7g11%
Total Carbohydrate 32g11%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Share this Recipe!

Get Our Free eBook

Your Ultimate Guide to Nutrition and Brain Health

Recent Recipes

Eggplant and Couscous

Eggplant and Couscous

Eggplants, also known as aubergines, offer several health benefits because of their nutrient content and unique phytonutrient profile. Eggplants contain antioxidants such as Vitamin C and E, are rich in dietary fiber that promotes the growth of beneficial gut bacteria and is a low calorie, low carbohydrate food. Plus, they are easy to grill, roast, sauté or bake making them a versatile vegetable. Couscous is widely consumed in several Mediterranean countries. It is a complex carbohydrate, meaning it’s digested slowly when compared to white bread or sugar. It is a great source of fiber and a valuable source of plant-based protein which is important for weight loss, muscle repair, and overall health. We hope you enjoy this recipe. PS: it’s a great leftover dish too.

Grilled Chicken and Hummus in Pita (Pargiyot)

Grilled Chicken and Hummus in Pita (Pargiyot)

“Pargiyot” also known as spatchcock chicken, comes from Hebrew, and it is a culinary technique rather than a specific dish. This method of preparing chicken allows for even and faster cooking time plus its’ cooking versatility: grill, roast or pan-sear.

This chicken and hummus on pita recipe is a delicious and traditional dish in the Middle East and packed with the health benefits of the Mediterranean Meal Plan.

Enjoy the health benefits of heart healthy fats, high fiber and protein.

Grain-free Vegan Banana Nut Muffins

Grain-free Vegan Banana Nut Muffins

This wholesome muffin recipe will be a favorite! They make for a perfect snack or breakfast
on-the-go.

If you are looking for a Non-Vegan option, use 1 regular egg. For a fun Fall muffin, replace the banana with pumpkin puree for Pumpkin Nut Muffins. Keep in mind that pumpkin is not as sweet as ripe bananas so you might need some extra coconut sugar. Looking for more protein? Add a scoop of pea or whey to the mix!