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



  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

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