Aubergine & Tomato Stew (Khoresht)

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Up for some sauce?

This dish is heart-warming, satisfying, delicious and nutritious. Need I say anything else? I don’t think so. My Lebanese friend Riham suggested cooking this to me and of course I couldn’t resist to make my own version of it. Forgive me, Riham, if this is not what you know as the most traditional khoresh you’ll eat!

Servings: 2-3
Total time: 1 hr
 

For the Stew

 

Ingredients

3 cloves of garlic, minced

1/2 white onion, finely chopped  

1 tbsp maple syrup

1 tsp miso

1 tsp cumin 

1/2 tsp curcuma 

1/2 tsp cinnamon 

2 tbsp olive oil

1 aubergine, cubed

5 ripe plum tomatoes, chopped

2 cups pureed tomatoes 

salt and pepper to taste

To serve

slivered almonds, roasted

coconut yoghurt

fresh parsley, mint or cilantro, finely chopped

black pepper

bulgur or quinoa

Instructions

  1. In pan, heat the olive oil and fry the garlic and onion for 2-3 minutes with occasional stirring. Add in the miso, cumin, cinnamon and maple syrup and don’t miss out on the fragrant smells!

  2. Add your chopped aubergine and fry along with the spices for 5 minutes (you can add a little bit of water to prevent burning), then add the plum tomatoes and the pureed tomatoes.

  3. Let this mixture simmer for 30 minutes of medium to low heat with occasional stirring. Season with salt and pepper to taste.

  4. In a bowl, arrange some bulgur or quinoa, top with a ladle of that precious stew, scoop a dollop of coconut yoghurt on top and sprinkle some slivered almonds as well as herbs on top. Some black pepper to finish it off and you’re good to go and enjoy this heart-warming meal!

Judith Gilles