A simple eggplant stew using tomatoes and spices, paired with cilantro lemon fava beans, and served with a little flatbread seasoned up with some olive oil and za'atar spice. What a delicious and healthy meal it is! This is a great recipe for just yourself or hosting guests. They will love the fragrant spices and delicious mix of flavors!

Sweet and Smokey Stewed Eggplant and Cilantro-Lemon Fava Beans [Vegan]

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For the Stewed Eggplant:

  • 2 tablespoons olive oil
  • 1/4 cup onion, diced
  • 1 clove garlic, minced
  • 1 medium eggplant, peeled and cut into 1" cubes
  • 1 cup canned fire roasted crushed tomatoes
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper flakes
  • salt & pepper to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons cilantro, chopped

For the Cilantro-Lemon Fava Beans:

  • 1/4 teaspoon cumin seeds
  • 2 tablespoons olive oil
  • 2 pound fresh fava beans in smooth, green pods
  • 1-1/2 cup tomato (2 medium vine tomato), diced
  • 1/4 cup lemon juice
  • 1/4 cup cilantro, chopped
  • Salt & pepper to taste


For the Stewed Eggplant:

  1. Heat oil in a deep skillet over medium heat. Add onion and cook 3 minutes. Add garlic, cook 1 minute.
  2. Add eggplant and cover for 5 minutes, stirring occasionally so it doesn't stick down.
  3. Uncover and add crushed tomatoes and their juices. Cook and stir another 5 minutes until eggplant is translucent and tender.
  4. Season with allspice, cinnamon, red pepper flakes, salt, pepper and lemon juice. Add more to taste if needed (for example if you have a larger eggplant you may want to add more). If eggplant is not very soft,  simmer a few minutes longer. Serve with a generous garnish of cilantro and a side of flatbread or warm pita.

For the Cilantro-Lemon Fava Beans:

  1. Prepare the fava beans by getting them out of the pods. Pull the strings at the sides, squeeze them, peel them - whatever you have to do to get them out. Drop them into boiling water for about 3 minutes. Drain and set aside
  2. Place a small (dry) saucepan over medium heat. Add the cumin seeds and toast for about 1-2 minutes until they are fragrant. Shake the pan gently to move them around.
  3. Reduce heat to medium-low and add olive oil, cooked fava beans, tomato, lemon juice, salt and pepper to taste. Simmer 8-10 minutes, until the liquid from the tomatoes is almost evaporated. Cook longer if you want your beans softer. Stir in the cilantro for the last couple of minutes. Remove from heat and let cool slightly.
  4. Serve garnished with lemon wedges, cilantro and a drizzle of olive oil. Eat with flatbread or pita.


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