I suppose most vegan cooks have tried some version of an eggplant and garbanzo dish. I’ve tried several over the years, but today I finally have a winner!
I started with a recipe on The Blooming Platter of Vegan Recipes. I wasn’t familiar with the site: it came up in my eggplant and garbanzo search. The recipe wasn’t quite what I wanted, and I wound up changing spices a bit and adding more liquid. I did, however, make the olive pesto on the same page. Just a little bit adds a big burst of flavor to the dish. Yummy!!
These days, my goal with the dishes I make these days is to pass the “dad test.” My dad has alway been a big meat and cheese eater: now that he’s living with me, I’m showing him how delicious vegan can be. This rich combination of textures and flavors passed the dad test with flying colors.
I served this over brown rice, but any whole grain will do just fine. Try it over quinoa or barley! For extra nutrition, stir in 2-3 cups chopped vegetables in step 4, and simmer until the vegetables are tender.
Makes 4 servings.
- 2 tablespoon oil, divided (optional)
- 1 small onion, diced
- 1 large eggplant, peeled and cut into 1″ cubes (about 3 cups)
- 1 cup pureed tomatoes (about 4 medium plum tomatoes)
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- 1 cup vegetable broth (miso broth works great)
- 1/4 cup wine or more broth
- 2 cups cooked garbanzos
- 1/4 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp chili powder (chipotle if you have it)
- 1/2 tsp cumin powder
- 1/2 tsp smoked paprika
- 1 tablespoon agave nectar
- salt and pepper to taste
- zest of one small lime (about 2 tsp)
- 2 tablespoon chopped fresh cilantro
- If using oil, heat 1 tablespoon oil over medium heat and saute onion until it starts to soften, about 5 minutes. Otherwise, dry-saute the onion in a nonstick pan.
- Add the other tablespoon of oil (if using), stir, and then add the eggplant. Saute, stirring frequently, until the eggplant softens and browns a little, about 10 minutes.
- Add the tomato, garlic, and bell pepper. Continue cooking and stirring frequently for 5 minutes.
- Add the broth, wine, garbanzos, spices, and agave. Stir and allow to simmer about 10 minutes.
- Remove from heat. Salt and pepper to taste, then stir in the lime zest and cilantro.
Serve over whole grains and top with a spoonful of the olive pesto linked above.
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