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Middle Eastern eggplant stew with Ras el Hanout


  • Heat a little oil in a large heavy-bottomed pan and gently sauté the onion and garlic until reasonably tender.
  • Add the spice mix and briefly cook to toast, regularly stirring.
  • Then add the eggplant, toss well and gently cook for about 10-15 mins until it starts to soften, stirring now and again and adding a little more oil if needed.
  • Turn the heat down and add the tomatoes, chickpeas, stock, seasonings and sugar. Stir well and simmer for about 15-20 mins until the sauce is thick and fragrant. Taste for seasoning and toss through 1 tbsp chopped coriander.
  • Grill or heat the pita bread in the oven.
  • Serve the stew topped with a sprinkling of yoghurt and coriander and the pita bread on the side.


  • olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 heaped tspn Ras el Hanout
  • 2 eggplants, cubed
  • 1 can diced tomatoes
  • 1 can chickpeas, rinsed & drained
  • 2 cups vegetable stock
  • sea salt & freshly ground pepper
  • 1 tspn sugar
  • 2 tbsp chopped fresh coriander
  • pita bread
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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