This Moroccan eggplant stew also features potatoes, tomatoes, and tomatillos smothered in Moroccan spices for a hearty plant-based dish bursting with flavor!
Don’t worry, you don’t need any crazy ingredients to make this gorgeous eggplant stew!
In fact, this recipe is very flexible. You can follow it exactly or use it as a guide and add the ingredients that are convenient for you.
Either way, you’ll end up with a delicious and savory plant-based dish!
Why you will love Moroccan eggplant stew
- It’s packed with veggies and nutrients
- It’s naturally vegan and gluten-free
- The recipe comes together in one pot
- It has bold, warm, comforting flavors
- It’s perfect for meal prep
Moroccan eggplant stew ingredients
Ready to see all the plant-based goodness that goes into this luscious stew?
- Olive oil — I recommend high-quality extra-virgin olive oil for the best results.
- Onion — Cook until soft and translucent to give the stew an aromatic base.
- Eggplant — This adds a meaty texture and absorbs the spices beautifully.
- Gold potatoes — These add heartiness and help thicken the stew. Dice them evenly so they cook through at the same rate.
- Tomatillos — I like to use pineapple tomatillos if I can find them. If you use regular tomatillos, remove the husks and dice them.
- Garlic — I recommend using fresh garlic for the best flavor.
- Ras el Hanout — This Moroccan spice blend adds warmth and complexity. You can also use curry powder here.
- Cayenne — You can adjust the amount used based on how much heat you like.
- Salt — Adjust to taste based on the saltiness of your broth.
- Tomatoes — Use ripe tomatoes to add the best fresh and tangy flavor to the stew.
- Tomato paste — This deepens the tomato taste and adds a little richness.
- Vegetable broth — I recommend using low-sodium to give you more control over the saltiness.
How to make Moroccan eggplant stew
Step 1: Heat the oil in a stock pot over medium heat.
Step 2: Add the minced onion and cook, stirring often, until soft and golden, about 5 minutes.
Step 3: Add the diced eggplant and cook, stirring occasionally, for 5 to 10 minutes or until the eggplant begins to soften.
Step 4: Add the diced potatoes, tomatillos, garlic, Ras el Hanout, cayenne, and salt. Mix well, then cook, stirring often, for another 3 minutes.
Step 5: Add the tomatoes, tomato paste, and broth or water, then stir to combine.
Step 6: Bring everything to a boil over medium-high heat, then reduce the heat and simmer for about 20 minutes or until the potatoes are fork-tender.
Divide into four bowls and dig in to all that wonderful flavor!
Recipe tips and tricks
- Sauté the onions and garlic until softened and fragrant before adding the other vegetables to build a strong flavor base for the stew.
- Cut the eggplant and potatoes into evenly sized pieces to ensure they cook through at the same rate.
- Taste the stew as it cooks and adjust the salt or spice level to your preference.
Substitutions and variations
- If you can’t find Ras el Hanout, use curry powder or a mix of cumin, coriander, and cinnamon for a similar flavor profile.
- I’ll sometimes add chickpeas or lentils for extra protein and a heartier dish.
- If you can’t find any fresh, ripe tomatoes, you can use canned tomatoes instead.
What to eat with this recipe
Have extra eggplant? Serve eggplant caprese salad as a starter or side to add some vibrant, fresh flavor to this hearty stew!
I also love making a batch of whole wheat flax dinner rolls. They’re great for soaking up any stew left at the bottom of the bowl.
If you’re looking for more flavor, try making a batch of low-carb cornbread as your side!
Storage and freezing
- Leftovers can be stored covered in the refrigerator for up to a week. The flavors will deepen overnight, so you may find the stew even more delicious the next day.
- You can also freeze leftover stew in a freezer-safe container for up to 6 months.
Other plant-based soups and stews
If you’re looking for some more recipes with a hearty serving of veggies, here are a few of my favorites that I enjoy all year round:
You can also check out my roundup of the best low-carb diabetes-friendly vegan recipes for more recipe inspiration.
Moroccan Eggplant Stew
Ingredients
- 3 tablespoons olive oil, (extra-virgin)
- 1 large onion, (minced)
- 2 cups diced eggplant, (any variety)
- 2 medium gold potatoes, (diced)
- ¼ pound pineapple tomatillos or tomatillos, (husks removed — if using full-sized tomatillos, dice them)
- 2 cloves garlic, (minced)
- 1 teaspoon Ras el Hanout, (Moroccan spice blend or curry powder)
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 4 large tomatoes, (peeled, seeded, and diced)
- 1 tablespoon tomato paste
- 1½ cups low-sodium vegetable broth , (or water)
Instructions
- Heat the oil in a stock pot over medium heat.3 tablespoons olive oil
- Add the minced onion and cook, stirring often, until soft and golden, about 5 minutes.1 large onion
- Add the diced eggplant and cook, stirring occasionally, for 5 to 10 minutes or until the eggplant begins to soften.2 cups diced eggplant
- Add the diced potatoes, tomatillos, garlic, Ras el Hanout, cayenne, and salt. Mix well, then cook, stirring often, for another 3 minutes.2 medium gold potatoes, ¼ pound pineapple tomatillos or tomatillos, 2 cloves garlic, 1 teaspoon Ras el Hanout, ¼ teaspoon cayenne pepper, 1 teaspoon kosher salt
- Add the tomatoes, tomato paste, and broth or water, then stir to combine.4 large tomatoes, 1 tablespoon tomato paste, 1½ cups low-sodium vegetable broth
- Bring everything to a boil over medium-high heat, then reduce the heat and simmer for about 20 minutes or until the potatoes are fork-tender.
