Spicy Middle Eastern Tahini and Eggplant Stew

• YIELD: Serves 2 (2 Servings)
• PREP: 10 mins
• COOK: 1 hr 5 mins
• READY IN: 1 hr 15 mins

Ingredients

• 1 Large Eggplant Sliced in Half Lengthways
• 2 Medium Zucchinis Sliced
• 1 Large Onion Diced
• 1 Tsp Freshly Grated Ginger
• 1 Tsp Freshly Grated Turmeric
• 4 Medium Tomatoes Diced
• 2 Cups Water
• 1 Tsp Gourmet Morsels Chermoula Spice blend
• 1 Tsp Gourmet Morsels Moroccan Spice blend
• 1 Tbsp Tahini
• Squeeze of Lemon
• Fresh Coriander and Mint
• Cracked Pepper

Instructions

1. Preheat oven to 220ºC
2. Bake the eggplant for 45 minutes or until soft
3. Sauté the onions until translucent, then add the ginger and turmeric, baked eggplant and zucchini (the baked eggplant will fall apart in the stew)
4. Stir to cover and add tomatoes, water, spice blends and tahini
5. Bring to a gentle boil and simmer for 20 minutes
6. Serve with lemon, coriander and mint, and some delicious roasted vegetables

• CUISINE: Moroccan
• COURSE: Main Meals
• SKILL LEVEL: Moderate