Moroccan-Spiced Eggplant and Tomato Stew

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Skillet and plate of Moroccan-Spiced Roasted Eggplant & Tomato Stew

Friends, I’ve been dreaming of this dish for so long and it’s finally here (after much toil and experimentation).

Whenever we travel abroad, I always try to order eggplant dishes because I love seeing how other cultures prepare eggplant. I try to study the spice mixtures and cooking methods to see how they create such delicate, perfectly seasoned dishes.

This recipe is a hearty stew inspired by the flavors of a Moroccan dish called zaalouk – which is a warm salad of cooked eggplant and tomato. I added chickpeas to mine (optional) to make it more of an entrée. Served over rice, it’s near perfection.

My version is certainly inspired, and I loved experimenting with the concept of zaalouk to create something that made my taste buds sing (and hopefully yours, too).

Wood cutting board and other ingredients for making Moroccan-Spiced Eggplant & Tomato Stew

This 10-ingredient dish starts with eggplant that’s cubed and roasted until golden brown. While that’s happening, onion and garlic are sautéed with smoky spices like paprika and cumin and then stewed in fire-roasted tomatoes.

Maple syrup balances the dish with a little sweetness while harissa paste adds a spicy, smoky flavor. All that’s left to do is add your chickpeas and let it simmer.

What are Moroccan Spices?

Some of the spices common in Moroccan cuisine are cinnamon, cumin, ginger, paprika, saffron, and turmeric. A blend called Ras El Hanout is also commonly used in Moroccan cooking. It includes spices such as anise, cardamom, cinnamon, ginger, nutmeg, turmeric, and peppers. (source)

Find more info on how Moroccan spices are used here. And learn more about the history of Ras El Hanout, as well as a traditional recipe for this vibrant spice blend here.

Cooking Moroccan-Spiced Roasted Eggplant & Tomato Stew in a large skillet

We hope you LOVE this dish! It’s:
Hearty
Flavorful
Smoky
Perfectly spiced
Easy to make
& SO satisfying

This would make the perfect dish for slow weekend dinners, or you could make it ahead of time to enjoy throughout the week! We loved it served over rice, but it would also be delicious over quinoa, steamed greens, roasted vegetables, or cauliflower rice.

If you’re into soups and stews, also be sure to check out our Coconut Chickpea Red Curry, 1-Pot Lentil Chili, 1-Pot Vegan Minestrone, and Lentil Mushroom Stew Over Mashed Potatoes!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate of rice topped with vegan Moroccan-Spiced Roasted Eggplant & Tomato Stew

Moroccan-Spiced Eggplant and Tomato Stew

Moroccan-spiced tomato stew with roasted eggplant, smoky spices, and chickpeas! An incredibly comforting, satisfying 10-ingredient meal inspired by the flavors of zaalouk. 
Author Minimalist Baker
Print
Plate of Moroccan Eggplant Tomato Stew with fresh parsley served over white rice
4.89 from 128 votes
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 (Entrée portions)
Course Entree
Cuisine Gluten-Free, Moroccan-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

EGGPLANT

  • 1 large (~550 g) eggplant (unpeeled and cut into bite-size pieces // ~7 cups cubed eggplant as the recipe is written)
  • 2 Tbsp olive or melted coconut oil (if avoiding oil, omit)
  • ½ tsp sea salt

THE REST

  • 2 Tbsp olive or coconut oil (if avoiding oil, sub water)
  • 1 large white or yellow onion (thinly sliced)
  • 3 cloves garlic (minced)
  • 1 Tbsp ground cumin
  • 1 Tbsp smoked paprika
  • ¼ tsp sea salt (plus more to taste)
  • 2 14.5-oz cans diced fire-roasted tomatoes
  • 1/2 cup water (or vegetable broth)
  • 1 cup cooked chickpeas (optional // well rinsed and drained // or sub cooked lentils)
  • 1 Tbsp maple syrup or coconut sugar
  • 2 Tbsp harissa paste (or sub another favorite hot sauce or chili garlic sauce)

FOR SERVING optional

  • Cilantro or parsley
  • White rice, brown rice, or quinoa (or sub cauliflower rice* for grain-free)
  • Fresh lemon

Instructions

  • Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
  • Add diced eggplant, drizzle with avocado or olive oil, and sprinkle with salt. Toss to coat and roast for 30-35 minutes, flipping / tossing near the 20-minute mark.
  • In the meantime, heat a large rimmed pan or pot over medium heat. Once hot, add oil (or water) and onions. Sauté for 4-5 minutes, stirring frequently, or until soft and slightly caramelized.
  • Add garlic, cumin, and paprika and stir to coat. Cook for 1 minute more.
  • Add tomatoes and their juices as well as water (or vegetable broth). Cover and bring to a simmer over medium heat. Cook for 4 minutes to allow the flavors to develop.
  • Remove cover and add (rinsed, drained) chickpeas (optional), maple syrup, and harissa paste and stir to coat. Cover and simmer over medium-low heat.
  • Remove roasted eggplant from oven, turn oven off, and add eggplant to the tomatoes and chickpeas. Stir to combine and cover. Simmer over medium-low / low heat for another 10 minutes to allow flavors to deepen.
  • Taste and adjust flavors as needed, adding more maple syrup to balance the heat, cumin, or paprika for smokiness, salt to taste, or harissa paste for spice.
  • Serve as is or over rice or grain of choice (or pasta or roasted vegetables) with wedges of fresh lemon and fresh chopped parsley or cilantro. Additional harissa paste can be added as garnish for additional heat.
  • Store completely cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop, adding more water or vegetable broth as needed to rehydrate.

Video

Notes

*Inspiration taken from Lands and Flavors.
*Find our cauliflower rice recipe here!
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 240 Carbohydrates: 25.7 g Protein: 2.2 g Fat: 14.1 g Saturated Fat: 2 g Sodium: 530 mg Potassium: 823 mg Fiber: 6.8 g Sugar: 15.3 g

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  1. Shannon says

    At the moment, my garden is overflowing with eggplant & tomatoes. I’m so happy to have found this recipe! It was AMAZING! It comes together quickly too. I included the chickpeas and my husband said it was the first time he’d ever liked the taste of them. The sauce is rich and full of different flavors – spicy, a bit of sweet, tangy, good textures too. I’ve made it twice in the last 10 days. Love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your husband are enjoying it, Shannon. Thank you for sharing! xo

  2. Michele M. says

    Amazing! Love this recipe. Made the harrisa at home. Added the chickpeas. Ate some for leftover the next day and loved it just as much!

  3. Mel says

    This is super delicious and easy to make. I used red wine instead of water when I was cooking the tomatoes down. I didn’t pair it with rice; instead; I put it over toast.

  4. Pat Sullivan says

    Wondering what to do with my eggplant, rather than frying it, and having a boatload of fresh tomatoes, I made this. It is delicious. It tastes so healthy! I did peel my eggplant and tomatoes. Some of my tomatoes were Brandywines, a wonderful heirloom tomato. All together, savory and fresh, worth making again. Just ate it as a stew.

  5. Melissa says

    So tasty! I cooked the eggplant in my air fryer instead of the oven and it took about 20 minutes at 400. Perfect way to use a bunch of eggplant I got from a farmer’s market. I added a bit of chopped spinach at the end as well and it blended in seamlessly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Janet! Did you make any modifications? Is it possible your spices weren’t fresh or you used harissa sauce vs. paste, which isn’t as flavorful?

  6. Lily says

    I only used 1 tsp of harissa paste, but it was right to my liking. I use 1 can of chickpeas, which is more than 1 cup. Very delicious. Thank you for sharing.

  7. Kayla says

    I’ve been making this at least once a month, it is so good! I add zucchini to it sometimes and will either serve with rice or couscous. Absolutely delicious!

  8. Patti says

    Thank you for sharing this beautiful recipe! It is unbelievably good- the smokiness, the heat, and the sweet are perfectly balanced. I used (1 c) red lentils instead of chickpeas and so added (1 1/2 c) extra veggie broth for a total of 2 c, and I substituted oregano for cumin and omitted the salt. I had all ingredients on hand (woohoo for yummy harissa paste!) and this came together so easily…it will definitely be on regular rotation in my house! So delicious!!!

    • Sis says

      I had only half the amount of eggplant for the recipe so I used yellow squash as well, and only half the harissa paste (my mom doesn’t do too much spice). Delicious dish! This one will be added to my recipe box. Thank you!

  9. Renee says

    This is SO good. I made it on a whim because I had leftover eggplant in my fridge and it was simple, easy, and so tasty. I added turmeric powder for the heck of it and it tasted great. Thanks for the recipe!

  10. Aviva says

    Made this the other day and wow! So bloomin’ good and so easy/quick to make! Definitely going to be a weeknight staple in our home. I used 1 tin of normal chopped tomatoes, 1 medium eggplant, and then a whole tin of chickpeas – so more chickpeas than needed for smaller batch size, but it really bulked it up. Also used maple syrup and had it with brown rice. Honestly love it, as with all MB recipes. Thanks, Dana and team!

  11. Marilyn says

    Oh so wonderful! The spices were right on. I have very hot Harrisa powder, but it was just the right about of heat for my husband and me. I served it over couscous with white raisins and slivered almonds as another review suggested, topped with a little feta. I didn’t have chickpeas, so used black beans.I wish I’d just left them out because they overpowered the eggplant. I have saved this so I can make it often. Yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So happy to hear you enjoyed this, Marilyn! Thanks so much for the great review and for sharing your modifications!

  12. Megan says

    OH MY, so so good!!! We’re not even vegetarians, but we had a big beautiful eggplant to use up and this was perfect. My 14-year old made it since I wasn’t home, and she had no difficulty at all (except that we didn’t have harissa paste so she had to figure out how to substitute sriracha instead). The only problem was that there were no leftovers ;-)

  13. Trisha says

    I was torn between making your Moroccan Stuffed Eggplant, the Eggplant Lasagna, or this, which I loved the simplicity of for a faster weeknight dinner. So I made this and added 1/2 cup red lentils instead of the chickpeas and a cup more water to the sauce. While the lentils were simmering, I made cauliflower rice from a package in the freezer to serve it over.

    It was fabulous, rave reviews as usual, many thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Such a tough choice – two of our favorites! Thank you for your kind words and lovely review, Trisha! xo

  14. Julie says

    I’ve made this many times. It is quite possibly my favorite way to prepare eggplant. I use berbere or harissa powder instead of paste but otherwise follow the recipe. So good especially on a cold day.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We love to hear this. Thanks so much for the lovely review and for sharing your modifications, Julie!

  15. Andrea says

    Easy and delicious, and tasted great the second day too! I had a couple Chinese eggplant and a couple yellow squash and they worked well in this recipe. I didn’t have harissa paste but used a touch of Thai chili paste instead and it worked well. I added oregano but that was the only thing I added.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad you enjoyed it, Andrea. Thank you for the lovely review and for sharing your modifications! xo

  16. Adam Freedman says

    Love this recipe over rice. Added roasted cauliflower to add a little more bite. Fire!! Vegan for nonvegans! :)

  17. Claudia says

    So thankful for this page!
    Had a huge eggplant in my fridge, first thing I did was open MB to check for ideas. Was not disappointed! I followed the recipe to a T, absolutely delicious. Had it with some rice and topped with cilantro.
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks so much for the lovely review, Claudia! We’re so glad you enjoyed!

  18. Vick says

    I was looking for some dinner inspiration and starting browsing through your recipes. I had made your Grillable Veggie Burgers (the absolute best!) the night before, and I had leftover rice. I stumbled upon this recipe, so I thought that it would be perfect to top the leftover rice with and I happened to have all the ingredients, except for the harissa. It’s not a staple in my kitchen, so I figured I would try the recipe without it. It was so delicious! My whole family and I just loved it! My husband added his own hot sauce to it and the kids and I just ate it as is. I’ll definitely be making this again! Thanks for yet another amazing recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing!! We’re so glad you and your family enjoyed it, Vick. Thank you for the lovely review! xo

  19. Mike Giambertone says

    This recipe is AMAZING!
    I did substitute a few ingredients just because of what I had in stock.
    Instead of harissa paste I used half chili powder and half sriracha.
    I also added baked cubed butternut squash along with the eggplant because I had some.
    Other than those 2 changes, all else was right on.
    Served over cauliflower rice…..PERFECTION!
    Thank you so much! I’ve added this recipe to my monthly rotation and I make enough to eat it for 3-4 days!!
    Delicious!!

  20. Rachael says

    Super easy and delicious! Used lentils instead of chickpeas, added the juice of one and a half lemons while cooking and topped with Greek yoghurt – AMAZING!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Rachael! xo

  21. Fi says

    While this was good, it was a little bland until I added the cilantro. THEN the flavours really popped. I would say that the cilantro/ herbs are a MUST to get this flavourful

  22. Hairstyles says

    Good day! This post couldn’t be written any better! Reading through this post reminds me of my previous room mate! He always kept chatting about this. I will forward this post to him. Pretty sure he will have a good read. Many thanks for sharing!

  23. Mary Ellen says

    Just made this recipe and thought it was really good. I followed the recipe mostly as written. The only thing I did different was to roast the eggplant less time – probably 23-25 minutes total, checking after 15 minutes. It would make a nice addition to a Moroccan North African feast. I served it with Jasmine rice. It was easy, and I will make it again.

  24. Jen says

    I made it the first time with a bit of red pepper flakes and some cayenne powder instead of the harissa and it was great. I do agree with another reviewer that if you make the eggplant too small it doesn’t hold its shape after simmering a bit.
    The second time I had found the harissa paste at trader joes and was excited to try it that way, but the spiciness of the dish made it inedible. I can handle a decent amount of spice, but 2 Tbsp was too much. I will try again with much less.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, thanks for sharing your experience and sorry to hear about the spiciness. Different brands of harissa can vary quite a bit, so we wonder if that was the issue.

  25. Danni says

    This was simple to make and absolutely delicious! I couldn’t find harissa paste, so I used the MB recipe as a base and modified using what I had on hand. I also roasted some zucchini with the eggplant – my only comment is that next time I’ll cut the eggplant a bit bigger so it holds its shape more after being roasted. But there will definitely be a next time!

  26. Julie says

    Can you omit the harissa paste? Or sub red curry paste? I don’t have harissa paste but would love to make this for dinner tonight! I also don’t care for much spice and neither do the kids. We dont have hot sauces in the house either to sub. :( Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think you could sub a small pinch of red pepper flakes in its place. It does add complexity but it’s not essential. I think curry paste could be nice but it would totally change the flavor profile!

  27. Lucy says

    One of my new favorite recipes!! Really easy to put together and full of flavor. I only had a harissa powder blend, which contained salt, so I omitted the 1/4 tsp salt and it came out perfect :) Served over farro

  28. Melissa K says

    I’ve made this a gabillion times and I can’t believe I forgot to review it! Outstanding recipe. My husband is a straight up carnivore and he LOVES this, and his co-workers hover when he brings leftovers to work. It’s so hearty and delicious! I tweak it a tiny bit; since none of us care for chickpeas I swap in black beans and I use sriracha instead of harissa but other than that? *chef’s kiss* So very very good. Thank you.

  29. Francesca Maguyon says

    This was absolutely delicious and super easy to make! That’s why I love your recipes. Just the perfect blend of spices.

    I substituted canned tomatoes with 2 fresh Marglobe tomatoes. I also didn’t add the maple syrup since the tomatoes I used were kind of sweet. I simmered the tomato mixture for 10 minutes. I had to skip the harissa paste as my boyfriend can’t handle spicy so I add cayenne on my plate at the end. I didn’t have chickpeas on hand, but ended up adding 4 eggs on top making it more like a shakshouka.

    I would definitely make this over and over again!

  30. Alex says

    I’m actually upset that found this at the end of the summer! This is definitely going into my arsenal of recipes. It’s pretty easy to make and very delicious. I actually couldn’t find any harissa products except for a sauce (not a paste or seasoning) and didn’t want to make my own. I served with plenty of parsley, lemon juice, and pita bread.

  31. G-Nice says

    Sorry my last comment went through before I was finished. I made this recipe and it was AMAZING!! I feel like it expanded my repertoire into this beautiful, savory world of middle-eastern/north-African cuisine. I twisted the recipe a bit. I fried some delicious OKRA (maybe 1 lb?) and used that to replace some of the eggplant. I did not use any chick peas because I felt like that might be too much with the okra. It was SPECTACULAR. Just finished my leftovers. :)

  32. G Nichols says

    This is an amazing dish. I made it almost exactly to the recipe with just a little twist that I will share with you. I had some OKRA that I was dying to cook with eggplant and this seemed like an ideal place to try them together. While I was baking the eggplant I chopped the okra in to bite-sized pieces (substituting for some eggplant and chick peas)

  33. Debbie says

    Amazing! So good, so easy….doubled the recipe for a friends night. Everyone raved and wanted the recipe! Your recipes are my go to, thank you!!

  34. Sarah says

    Funny I have been making this dish recently!
    Maybe you would like to try:-
    (Thank you for your great recipes)

    I roast a whole eggplant and turn in occasionally, in the oven. Along with 1-2 red peppers, cut in half to blacken.
    Then when cooked, cut the eggplant in half and leave to drain. And de skin the peppers and later dice both.

    Meanwhile slice or dice (whatever you prefer- I like thin slices) large red onion. In a tiny bit of coconut oil. Until very slightly browning, don’t over brown as wont be as sweet.
    Add 2 cloves of garlic and warm for 1min. Then add a large handful of small cherry or plum tomatoes. 150g. And an equal amount of water (as the tomatoes), add some Oregano, chilli flakes, squeeze of lemon, salt and black pepper… (Or what you like) let it reduce down into a sauce for 10-15mins. Mashing the tomatoes as they cook down.
    Once it’s cooked add the Augbergine, red peppers, diced.
    (This can be made into a dip. As original recipe – which just called for only bay leaves!!)
    Or like me you can add 1/2 can of chickpeas, and have with roasted potatoes 💛

  35. Lauren says

    I ate this too quickly to take a picture… 😁 I thought it would be enough for two or three days, but since I can’t stop myself from eating we’ll only have a small portion along with brown rice left for tomorrow! 😅 Delicious and accesible recipe. Saving this one!!

  36. Jen says

    Needed to use eggplant and tomatoes from my CSA this week and was so happy to have found this recipe. It tastes complex but is really easy to make and it’s delicious! Used sriracha since I didn’t have harissa paste and there’s a nice heat.

  37. Angel says

    I am also always looking for ways to cook aubergine- this recipe was definitely up there at the top. I love how you have written the method too explaining why everything is added. Also I have never considered using water instead of oil for sautéing the onions but I will be using this forever now. Thank you very much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe and found the information helpful! Thanks so much for the lovely review, Angel!

  38. Lyn says

    I made this recipe, it was very good. Better than I expected, even though I did not have harissa paste. Five stars!

  39. Naomi Youngstein says

    This was delicious! Since we did not have harissa I used a chili garlic sauce. We served it over couscous with slivered almonds and golden raisins, and sprinkled a bit of crumbled feta on top. I’ll definitely make it again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Creative modification and love that serving idea! Thanks so much for sharing, Naomi!

  40. Alex says

    I needed a recipe to make use of a glut of eggplants and tomatoes from my garden and this came up in my search. It was EXCELLENT and I will absolutely be making it again. My husband loved it so much, he said he would have happily paid for this dish in a restaurant and be looking forward to going back and having it again.

    Thank you so much for including a weight for the eggplant–it allowed me to easily substitute the right amount of Japanese eggplant I had. Since I had fresh tomatoes, I ran them under the broiler with a bit of olive oil for a few minutes first to get a bit of char on them. I substituted sriracha plus a bit of ground coriander for the harissa.

    Can’t wait to eat the leftovers and will definitely make it again.

  41. Yvonne says

    This was friggin’ DELISH!! I ate it with millet, which made it feel more international. This is definitely going into the monthly rotation. YUM!!

  42. Barb says

    Best recipe 😋 . Even my picky toddler liked it..sans chickpeas. I have made this 3x times, always hearty, flavorful and delicious. I used just a tsp of harissa spice I got from a Moroccan spice dealer. Amazing flavor! Thank again for another out of the park recipe!

  43. shapelessjourneys says

    DELICIOUS, nice and well spiced! I added some beets and kale because I didnt have enough eggplant and it came out tasty and colorful!

  44. Katherine says

    I made this with a few subs and additions: avocado oil to cook/roast with, chili-garlic sauce instead of harissa paste, added a bit of mushroom powder (MSG alternative) for some umami, used uncooked red lentils instead of chickpeas which cooked through during the simmering process, and added a touch of liquid smoke. Overall it was delicious, but I definitely suggest tasting and making adjustments throughout! Might add some roasted carrots to add a bit extra sweetness next time.

  45. Amanda says

    Amazing! I make it weekly, omitting the oil. This week my local grocer was out of eggplant so I used acorn squash instead—also delish!

  46. Marilyn says

    Followed the recipe to a T and served over couscous. Wonderful! Adding to my eggplant recipe collection.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Marilyn. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  47. Samantha says

    After reading so many positive reviews I had to give this recipe a shot! Suffice to say, the reviews are 5*’s for a reason!
    Great flavor and level of spice (I couldn’t find Harissa paste so subbed chili garlic sauce instead) and used 1 cup of white beans in place of chickpeas (due to an intolerance). The stew came together easily and we enjoyed it alongside oven warmed hunks of Minimalist Baker’s Easy Whole Wheat bread that I had made late last week!

  48. Maggie Johnson says

    This dish was incredible! I paired it with Banza rice for more protein + fiber. I also made the Minimalist Baker crispy cauliflower (roasted) with a hint of maple syrup to add on top. Made enough for two hearty meals plus more for leftovers. Another Minimalist Baker favorite!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sam. We are so glad to hear it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  49. Claire says

    Just made this and IMMEDIATELY shared with my mom. What a wholesome and comforting stew, especially in times like now…
    Added roasted carrots, only put in 1/2 TBSP of maple syrup, and added 3 TBSP of harissa total. Think I can handle some more — my harissa is really mild.
    Overall…SO GOOD! New staple!

    BTW, your site is the ONLY recipe site I follow (outside of Bon Appetit). I’m so excited whenever you publish a new recipe! Thanks so much for all the work you put into these!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Claire! We are so glad you enjoy our recipes! xo

  50. F says

    This recipe is so good! I’ve made it so many times exactly as the recipe is written and it’s always a hit with everyone – even the meat-eaters! Also super simple and relatively quick to make.

  51. Vivien says

    Made this tonight, very pleased with it. Only two of us so omitted the chickpeas and halved the tomatoes. Fantastic blend of flavours, will certainly cook this again, loved it!

  52. Sara says

    Hi Dana! Do you think this would work in the slow cooker, or would the eggplant get too mushy? Also, do you think chinese eggplant would work just as well? Love your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sara, we think that would work! But we’d still recommend roasting the eggplant before adding to get that roasted flavor. Good luck!