Eggplant stew (Yatimcheh)

Eggplant Stew

This is a vegan, nutritious dish with a warm, earthy flavour. It's easy, comfortable and requires just one pot. Eggplant is kind of a funny vegetable. It's tricky to get it right, but you know the irresistible reward. So, here's some tips for you.

Ingredients (serves 4)

6 eggplants

2 cups cooked lentils

4 Medium tomatoes

2 Medium onions

4 Cloves of garlic or 1 tsp garlic powder

1 tsp turmeric

½ tsp cinnamon

Salt and pepper

 

Choosing and preparing the eggplant:

• Go for eggplants that are smaller and feel heavy for their size rather than larger one, if possible.
• Make sure the skin is smooth and consistent in colour. Do not buy discoloured ones!
• Test the ripeness of your eggplant by gently pressing your finger against the skin. It should leave an imprint on it, if it's ripe.
• Eggplants tend to taste a bit bitter if it's past their prime or shows a brownish colour when you cut it open. Salting will help you draw the bitter liquid out of the eggplant. You need half a tablespoon of salt for one medium eggplant. I know it sounds pretty excessive, but it also helps season the eggplant from the inside. Let it sit for 30 minutes to one hour. It's OK if some pieces start to look a bit shriveled. Rinse them with cold water and pat dry them with kitchen towel and they are ready!

Recipe:

Cube the eggplants. Sprinkle salt on them and let them sweat in a colander. Sauté onions for a few minutes until soft and caramelized, then add minced garlic, turmeric and a pinch of salt. Stir to mix, and continue to sauté for another minute. Dry the eggplants and add to the frying pan. Let them gently fry to a golden colour. Add the tomatoes and lentils. Reduce the heat and put a lid on. Let it gently simmer for about 20 to 30 minutes. Add cinnamon at the end and stir to mix. Serve it warm with bread.

• You can alternate lentils with capsicums and potatoes.
• If you’re allergic to eggplants, you can use zucchini instead.
• You can garnish it sautéed dry mint.