Moroccan-Spiced Eggplant and Tomato Stew

Jump to Recipe
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:
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
Plate of Moroccan Eggplant Tomato Stew with fresh parsley served over white rice
4.88 from 125 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



  • 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


  • 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


  • 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.



*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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. 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.

  2. 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?

  3. 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.

  4. 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!

  5. 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!

  6. 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!

  7. 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!

  8. 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!

  9. 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 ;-)

  10. 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

  11. 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!

  12. 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

  13. Adam Freedman says

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

  14. 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!

  15. 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

  16. 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!!

  17. 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

  18. 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

  19. 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!

  20. 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.

  21. 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.

  22. 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!

  23. 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!

  24. 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

  25. 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.

  26. 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!

  27. 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.

  28. 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. :)

  29. 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)

  30. 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!!

  31. 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 💛

  32. 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!!

  33. 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.

  34. 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!

  35. Lyn says

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

  36. 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!

  37. 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.

  38. 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!!

  39. 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!

  40. 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!

  41. 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.

  42. 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!

  43. 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

  44. 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!

  45. 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

  46. 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

  47. 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.

  48. 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!

  49. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  50. Angela says

    This was an absolutely delicious dish which I will make again for sure!
    I read through a few of the reviews and am thankful that I did, because it was suggested to use less Harissa paste if it is from Trader Joe’s. I used only two and a half teaspoons and it was still a bit spicy for the others eating with me. For me, it was fine, but TJ’s is VERY spice, so definitely use less than two tablespoons!
    I followed everything else exactly, except that my canned tomatoes were simply San Marzano, not fire roasted, and as one who cooks Greek vegetarian food a lot, I used a quarter cup of Extra Virgin olive oil to saute the onions instead of only two tablespoons. I found out a long time ago from living a few years in Athens, and after getting over my fear that I might gain weight from it (you don’t), that this amount of oil in vegetarian dishes is what makes Greek food so extra tasty.
    I made couscous instead of rice, as I felt that made it more authentic, and it pairs really nicely.
    Thanks so much for this wonderfully perfect recipe!

  51. Vicky says

    This was really good! I made it with red lentils instead of chickpeas and didn’t use harissa paste so my toddler could eat. But we added red pepper flakes to our bowls for a nice spicy touch. It was delicious! We all loved it! Excited for leftovers today ?

  52. Moe says

    As soon as I saw this on the MB Instagram, I knew I had to try it as I already had most of the ingredients on hand. What a hearty and delicious meal! I subbed chili garlic sauce for the harissa and added a half teaspoon more of maple and it was amazing. The paprika really puts it over the top. I so appreciate all the time and effort that goes into crafting these recipes. This is one of the few food blogs where I know that every meal is going to come out flavorful and delicious.

  53. Audrey says

    I picked a up an eggplant at the store but was not really sure what I was going to prepare with it this weekend. We had a snow day today and I wasn’t going to the store looking for different ingredients to make dinner. I had to work with what I had at home.

    This recipe was great as I had most of the other ingredients in the house or I was able to easily substitute from my panty. Instead of maple syrup, I used silan (date paste.) I did not have fresh cilantro, so I added 1/2 teaspoon dried cilantro when I was adding the cumin and smoked paprika. (The smoked paprika added so much to this dish. I think it is my new favorite spice!) Instead of vegetable broth I used water. I was making this for kids so used a mild harissa instead of a spicy one.

    Served over rice.

    Absolutely delicious. Will make this again. I’m looking forward to trying out more recipes from your site.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Audrey. 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

  54. Selen says

    I have been ardently following your recipes for quite some time now. This is (I think) my first ever public comment on a website like this, but I think your labor is deserving of it. I am posting here because this is probably the dish that I cook the most. I prepare this when I have guests over for house gatherings, and usually serve with baked pasta and wine.

    Baking the eggplant beforehand makes such a difference, I don’t know why I don’t do that more often. I have not tried making my own harissa paste at home yet, so I usually sub tj’s paste (although, it is pretty spicy, so I would suggest others to beware of how much they put in!) So far I have done without the sweetener (maple syrup/coconut sugar), but I might try it next time!

  55. Meredith says

    This dish is amazing!!! It is super easy and flavorful. I added extra eggplant and harissa and served it over cous cous. I will definitely be making it again.

  56. Maryanne Peabody says

    This is the first time I have successfully roasted eggplant. Thank you so much. This stew recipe was delicious. I didn’t have harissa nor know out to make it so I skipped it. Have bought harissa will use next time since I like spicy foods. I think it will be even better with the harissa added.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s wonderful! Thanks for sharing, Maryanne! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Ashleigh says

      Could I use harissa seasoning in instead of harissa paste? I see your recipe for DIY Harissa paste but I’m not able to get those ingredients.

  57. Katie says

    I love this recipe! Confession, I did use a few drops of liquid smoke that I had in the pantry. Kind of cheating but gave it a great flavor. We were also out of rice so I used freekah, that paired nicely.

  58. Pia says

    Just made it for the first time… Added some left over coconut milk instead of water and some vegetarian sausages… Its so tasty!

  59. Jan Gautro says

    Made this last night for the first time & we both loved the flavors! Used sriracha because that’s what I had & honey instead of maple syrup-delicious!!! My husband can’t wait to have leftovers tonite?

  60. Katie says

    This has become one of my go-to recipes! To make it a filling meal I turn it into a shakshuka by cracking a few eggs during the last few minutes of cooking. Soooooo good! I love Minimalist Baker, thanks for teaching me how to (sorta) cook!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Smart! Thanks for sharing, Katie!! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers. xo!

  61. Mariam says

    So easy to make & so delicious and savory! Paired it with basmati rice and yogurt with cucumber. Definitely making again

  62. Kornelia says

    This is my third time making this amazing meal and nothing I have made as a vegan or pre-vegan can top the flavors. Your books and blog have made the transition to vegan so simple and yummy. I recommend you guys as the top vegan tool to everyone I meet. Keep up the amazing work in the kitchen and thank you so much for sharing your food with all of us. Once I didn’t have enough eggplant and substitute some for zucchini and it was just as rich.

  63. Puisé says

    This was yummy!!! I’ve added chopped preserved lemon and served with saffron rice, and cucumber salad :-). Thanks.

  64. Nichole allen says

    Okay, i SUCK at cooking. Im like the worst ever, but i gave this a shot and also made vegan collard greens and the 2 together were pure heaven in my mouth. Literally best best, most flavorful dish. I couldnt find harassa paste, trader joes was out, so i used chili paste (Asian section) and it was a good alternative. Please more “stew” typed recipes for cooking challenged people such as myself! Thanks so much!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! So glad to hear this Nichole- nice job! 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

  65. Emily Koenig says

    This has become one of our favies! So quick and easy and sooooooo tasty. Sometimes I add mushrooms just because I love them. Love it!

  66. Lisa says

    I made this tonight. I didn’t have smoked paprika and just had regular diced tomatoes, so I added a little extra cumin plus a few drops of liquid smoke. Fantastic! Will probably add another eggplant next time, and will invest in smoked paprika.

  67. Kathy says

    First time I have left a comment regarding ANY recipe on any site. Been vegan 6 months, looking for something new to do with 2 medium eggplant. This is wonderful, great depth of flavors. Did not have harissa, so I substituted Thai curry paste. Will serve tonight over rice. Will make regularly….

  68. Heiata says

    C’est la troisième fois que je fais la recette, c’est excellent !! J’y ajoute des courgettes. J’en ai assez pour la semaine, super « meal prep » !
    Grand grand merci Ella

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but think it could work! You may want to start with less harissa paste since the maple syrup helps to balance the spice. Hope that helps!

  69. CDW says

    I’m not sure I’ve ever commented on a recipe before, but I had to with this one!

    I love eggplant and was looking for something different to do with it besides the usual. This grabbed my attention because tomatoes and chickpeas are 2 of my favorite foods. I made it almost exactly to the specifications (added less cumin because it’s too strong for me) and IT IS SO GOOD. So so so so good.

    It’s rich and just smoky enough without being overpowering. It’s just so good.

    Next time I think I’ll add a little more chili paste and more chickpeas. I also added Feta cheese to the leftovers.

    I’m in love. Thank you for this recipe!!

  70. Stacie says

    I never comment but – I’ve made this recipe three times in the past month and a half. Only adjustment- just one tablespoon of harissa because two was too much for this spice wimp. I also prob add a little more eggplant because I love eggplant. By the way – if you live near a trader joe’s they have harrisa and fire roasted tomatoes.

    If anyone meal preps- I eat this with a hard boiled egg for breakfast; for lunch over quinoa or rice layered with arugula , dinner with chicken breasts and rice again. It has a use for every meal. Any way just my two cents. I love This recipe. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you are enjoying this, Stacie. Love your tips as well! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  71. Paul says

    Some of the best dishes are made with the simplest of ingredients and preparation techniques; this is one of those dishes. I’ve made this twice now and both times the result has been excellent.

    First attempt:
    We had run out of our usual brand of sweet smoked paprika and had bought a well known brand (we will never buy it again) that was simply labelled as “smoked paprika” because we couldn’t find the one we liked. It was very bitter in all of the dishes I had previously prepared with it but I decided to use it anyway. When roasting the eggplant I put it into the oven and then forgot about it until it was completely dried out to the point of being like paper. I used it anyway because apart from being super dry it wasn’t burnt, and I didn’t have time to go buy more and then roast it.
    I couldn’t find our harissa paste so I used the same amount of siracha instead.
    At this point I was hoping for the best but prepared for the worst, but the the result was delicious. It was very slightly bitter (an expected outcome because of of the paprika I used), but the eggplant rehydrated and didn’t seem to be any the worse for wear.

    Second attempt:
    We liked the first attempt so much that I made it again a couple of weeks later when I finally tracked down our favorite brand of sweet smoked paprika. This time the eggplant was roasted properly and was moist and tender. My wife insisted that we have harissa paste but I still couldn’t find it so once again siracha came to the rescue. We had a ton of spinach that needed to be eaten so I steamed it and sprinkled it on top. Result: Perfect.

    Both times I served it over couscous. My daughter loved it with chopped avocado on top (so did I to be honest); it’s simple to make, delicious and nutritious. What’s not to love? Next time I’ll make sure to have harissa paste on hand but whatever the outcome this is going to be a regular dish in our house.

  72. Feryal Niazi says

    This was delicious! Came together quickly and I found the spice proportions perfect to keep flavour without overwhelming the veggies . Most eggplant recipes soak up tons of oil like sponges so I love that they’re roasted in this one . I also used regular tomatoes and it tasted delicious regardless . Will definitely be adding this to our dinner rotation.

  73. Liz says

    This was amazing – I couldn’t stop eating it….. I’m not vegan so had mine with a dollop of soured cream – delicious! X

  74. Amy says

    I also added mushrooms to this (just added them in the same step of pouring in the fire-roasted tomatoes and it was great!). I accidentally picked up the cans of fire roasted tomatoes WITH chiles so it had some extra spice, but it turned out good! Mine was certainly more watery than in the photo – maybe it will solidify a bit more overnight but I may cook it longer next time to let it reduce more.

  75. Sarah says

    This is absolutely delicious! I used a whole can of chickpeas (rather than just a cup) and also added about 1/2 Tbsp coriander because I love it and 1 Tbsp lemon juice stirred in with the tomatoes. This is definitely going into my regular recipe rotation.

  76. Keith Wakeford says

    Made this last night for a family get together. Everyone commented on how tasty it was. Great depth of flavour to the dish. Will definitely make again

  77. Kerri says

    This was AMAZING! I couldn’t find Harissa paste in Ontario, so used PC Harissa spice blend (Fortinos) and added water. It is very spicy so add in small amount first. We love the heat so went for it. Perfect on a frigid day! Served over basmati rice and topped with cilantro. Thank you for this awesome recipe! Probably my favourite plant-based meal so far.

  78. JennyL says

    This has so much flavor! This will definitely be added into the dinner rotation. Thank you for another great recipe.

  79. Julie says

    This was fantastic! Perfect comfort food for a cold night. I roasted the eggplant the day before to cut down on the prep time and it was ready in about 30 minutes. I also added spinach because why not :)

  80. T Mac says

    This recipe was fantastic. It was a crowd pleaser. The process takes some time but it is well worth it. I added the chickpeas and substituted the rice for quinoa and chili garlic paste for the harissa. Super tasty, bold flavour and worth the effort.

  81. Justice Fisher says

    This recipe was very tasty. I almost didn’t try it but I’m glad I did. I didn’t use the exact spices just because I didn’t have them, but it came out great

  82. Chiara says

    Made this recipe tonight and it was excellent!! Added a full can of chickpeas because I really like them and used water + harissa powder to make a paste which worked great. Will definitely be making this again in the future! Thank you so much for your amazing recipes!

  83. Sarah says

    This recipe is simple, with no fancy ingredients, and comes together to form an incredibly flavorful and delicious dish. Thanks so much for your recipes!

  84. Kelsey Wheeler says

    I didn’t use harissa paste because I couldn’t find any. So, I used Grama’s Sweet Chili Sauce that you can get at Sprouts or Whole Foods, and I thought this was so good! My husband is not a fan of hot spice as in he goes to a Thai restaurant and orders zero spice on a scale of 1-5. He also loved the dish. I added the chickpeas and served it over brown jasmine rice made with coconut butter.

  85. Kristin Baker says

    Excellent recipe as usual Dana! I used tri-colored quinoa to accompany the stew, lemon and cilantro. Oh, I cannot wait to indulge in another bowl, perhaps tonight!

    On a side note, I didn’t think I had Harissa paste/powder the recipe called for, so I used your Schwarma spice blend (1.5 Tbsp.), and ran out of that so I added a half Tbsp of Garam Masala and then found Harissa afterall, so I used a generous sprinkle of it. I used all three spices and it still turned out wonderful! :D

  86. Jackie says

    This may just be one of my favorite foods ever! I did not use cilantro (not a fan) but did everything else as written. Maybe I used a bit more eggplant. I made it over rice and it was amazing, but over noodles, it is PERFECTION! My husband (omnivore) proclaimed it the only way he actually likes chickpeas. I even used some homemade chickpeas that I had hanging around in the freezer for a while. It comes together a lot faster than I expected. I ended up leaving it on low on the stove for about 30 minutes but I think that just helped to intensify the flavors.

  87. Daphne says

    I made this dish exactly as per the recipe. Absolutely delicious. It has some heat which I love. Please keep more of these international dishes coming!

  88. Diana Demco says

    I made this twice and it was absolutely delicious, and so easy to make, which is always a plus. My boyfriend loved this recipe and asked me to make it again. I didn’t have harissa paste so I just skipped the step and added a bit of chili flakes. Thanks for always sharing awesome recipes!

  89. Cas says

    I made this tonight, and as a vegetarian I can say this will be one of my standard recipes. Absolutely delicious and presented beautifully with a side of naan bread. Thank you for your recipes.

  90. Chana says

    I added some sautéed leftover mushrooms. Also… I roasted garlic and onions in with the eggplant. It’s cooking now and smells amazing!!

  91. Yulca says

    Made this today & both hubby and I LOVED IT!!! Based on personal preferences and pantry content, we…
    … omitted garlic & used chilli flakes instead of harissa.
    … served it on coconut rice as suggested by another commenter – brilliant idea!
    … topped it off with chopped dried dates and cashews just because :).
    Perfect winter dish, thanks!

  92. drew says

    Made this last week. I couldn’t find any fire tomatoes, so used regular tinned chopped tomatoes and added a teaspoon of curry powder. Other than that, I stuck to the recipe and it was delicious!!! I was surprised at how much my 2cm x 2cm eggplant cubes shrank when cooked, so would definitely go for larger cubes next time (for any newcomers like me to roasting cubed eggplant!!!).

    Superb recipe, fantastic site, thanks a lot!!!

  93. Andrea says

    I’m not usually an eggplant fan, but this was terrific and has been great for lunch this week. I used regular paprika instead of smoked (it’s what I had on hand) but I did use some smoked sea salt I found in the pantry to try to give it that kick. I thought needed a tiny bit more salt, but otherwise, the recipe is wonderful and I’ll be making it again (possibly with different or additional vegetables to change it up) soon.

  94. Isabel says

    This was my first time trying eggplant and I enjoyed it in this dish. I made the recipe as is, substituting with chili garlic sauce as that’s what we had on hand. In my opinion the 1 tbsp of cumin and smoked paprika is a lot. I’d reccomed starting with less (maybe even halving it) you can always add more. I may also cut the chili garlic sauce in half next time. Basically it’s really good, and has a ton of flavor, but I just wish I started with less spices and add more if I felt it was necessary. I’d still totally recommend trying this dish!

  95. Amber says

    I loved this! Lots of flavour. I made it for 6 servings and used 2 cans of fire roasted and 1 regular diced tomatoes and it turned out great. I used a mix of smoked and Hot Hungarian paprika too. Served it over an ancient grains rice mix and it was filling and yummy!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, Amber. So glad you enjoyed it. As a favor – next time would you mind leaving a rating with your review?! It’s super helpful for us and other readers. xo!

  96. Kimberly Sedam says

    Made this tonight and we were blown away by how flavorful it was!! I added the whole can of chick peas, rather then one cup, as I didn’t want to waste them….other then that we followed the exact recipe!

  97. Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

    Hi Cindy, you could definitely make this overnight in a slow cooker but I’d still recommend roasting the eggplant before adding to get that roasted flavor. Good luck!

  98. Cindy G says

    Hi Dana,
    Huge fan here. Do you think I can make this overnight in a slow cooker? If yes, what changes, if any, would you suggest?


  99. Jennifer Chu says

    Made this recipe tonight and I loved that even though it was a simple recipe, the flavors were delicious and complex! I followed everything in the recipe except I added sambal oleek instead of harissa. Definitely recommend topping with cilantro at the end.

    Thanks for such a great recipe! I love your site :)

  100. Pavla says

    Just made this. It’s delicious! Had to stew the aubergine a bit longer as was still quite tough. Will definitely make again. Added a bit of liquid smoke as only had normal tomatoes. Thank you x

  101. Laura says

    So yummy and it had quite the kick! (I did the chili garlic sub for harissa paste.) I also halved the amount of added water and added some mushrooms just because. I bet this would go so well with some coconut rice. Definitely a keeper!

  102. Sandra says

    Excellent dish. Made this exactly as written except didn’t have fire roasted tomatoes so used “Mutti ‘mai vista una pulpa così’ brand”. I’m not a fan of smoked paprika but this was so good.

  103. Greg says

    Hi Dana –
    I’ll probably try this both ways to see which I prefer, but did you use sweet or hot smoked paprika to make it? Thanks for all the great recipes!

      • Greg says

        Sorry, I think maybe my question wasn’t worded clearly. Smoked paprika comes in both hot and sweet varieties. I was asking whether you used sweet smoked, or hot smoked.

        I made this recipe last night using hot smoked, and about half the amount of harissa called for, and it was quite spicy (and I’m a chili head kind of guy). It was delicious!

          • Greg Opfel says

            So, the first time I made this I used only one T of harissa (Trader Joe’s brand) and hot smoked paprika, and it was so spicy my wife wouldn’t eat it. I loved it, but thought it would be better if toned down some. I have now made it again using sweet smoked paprika and only a half T of harissa, and my wife loved it. I thought it was great, although a bit more heat would work for me. Might mix in a little hot smoked paprika next time.

  104. Anna says

    I made this & it was delicious! Can’t wait to have leftovers tonight :) as suggested I used extra smoked paprika as I can’t get fire roasted tomatoes. Thanks for all the great recipes & inspiration!

  105. Cassie Autumn Tran says

    Eggplant, chickpeas, tomatoes, and various herbs and spices are the most splendid combination in a stew! Do the tomatoes have to be fire-roasted? What if I used regular diced tomatoes?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Totally! Regular diced will be fine. You can compensate the smokiness by using smoked paprika and adding more to taste!

  106. Katy says

    Looks amazing! Definitely going on my meal plan for this week. :-)

    Question – do you think this would freeze well once cooked?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! You can freeze it for up to 1 month. Reheat on the stovetop, adding more water or vegetable broth as needed to rehydrate.

      • Katy says

        Fantastic! Thank you so much for responding!
        I’m expecting a baby in the next couple of weeks and trying to stock up the freezer :-)

  107. Lindsay says

    Yum! Made this tonight and husband and I both thought it was delicious. I made only a few minor modifications: I peeled the eggplant because I don’t like the skin, and accidentally left out the vegetable broth and maple syrup because I wasn’t paying enough attention, haha. They weren’t missed! We ate it over a rice and quinoa blend. Looking forward to leftovers tomorrow!

  108. Leanne Krieger says

    I made this dish Friday and served it last night for dinner. Sitting in the frig overnight seemed to meld and intinsify the flavors. REALLY YUMMY!! I highly recommend the dish. I did tweak the recipe slightly — adding a pound of ground lamb and a small hot pepper (browned with the onions, garlic, and spices). I used 2 T Harissa powder since I didn’t have paste, and regular tomatoes since I didn’t have fire-roasted. We really like “heat” so I used more cumin & smoked paprika than the recipe called for.
    Served it with fresh hot multi-grain bread (good to sop up juice!) and my husband put a dollop of plain yogurt on top for freshness. Only a little left-over and we’ll probably fight for it for lunch!

  109. Heiba says

    I made this and it came out beautifully! Added a touch more maple and water so it would be less acidic and creamier. My mother made a similar version growing up at home and I think I prefer this one with the roasted eggplant! Thank you <3

  110. Momofreeldancers says

    I made this tonight. I used 3/4 of amount of harissa and it was plenty of spice for us. Glad I didn’t use full amount. I roasted eggplant in the morning so dinner prep came together fairly quickly. We all enjoyed it and we were glad it wasn’t spicier. We seemed it over a brown short grain rice and with a simple lake salad. A definite keeper.

  111. Jennifer Costantini says

    Came out beautifully with diced tomatoes, regular paprika, and a pinch of red pepper flakes instead of harissa and chickpeas. My husband thinks it’s one of the best dishes I’ve made since we went plant based a year ago. Thanks!

  112. Jacki says

    Delicious–I think my harissa paste is particularly spicy because this blew my mouth off. But in a good way. I also did not have fire roasted tomatoes but the smoked paprika added all the smokiness that was needed. The lemon at the end really pops the flavors, don’t leave it out. Will definitely make again because I love a good way to use an eggplant!

  113. Kelly J says

    Came out so wonderful…served over quinoa…delicious! I will definitely be making this again. Was perfect for a wet, rainy day…looking forward to the leftovers!

  114. Ashley says

    Made this tonight and it was soooo yum! Thank you for constantly inspiring me to cook – your blog is my go-to always!

  115. Nathalie says

    Oh boy! Just made this dish and it smells amazing! My eggplant stuck to the pan since I have no parchment paper but its all good! Great over rice

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Margot! Sorry for the confusion – that means 2 (14.5 oz) cans of fire roasted tomatoes.

  116. Theresa says

    Made this last evening and it was easy (a must these days) and delicious (a bonus). Pretty much followed the recipe to a T, but didn’t have harissa on hand, so I chose to add a generous sprinkle of red pepper flakes instead. :)

  117. Brandon says

    Made this last night and it was EXCELLENT! Love how a lot of the thickness comes from sautéed onions. Very hearty. Made a few changes in mine that worked:

    Roasted eggplant in half the time… not sure if this was because of the breville oven I used on roast setting or what, but they cooked pretty fast. 2 batches.
    Added broccoli around the same time as the eggplant.
    No beans.
    Chili garlic used.
    Used spicy olive oil for half the recommended oil for a bit more kick.
    Red onion, cuz I prefer it and it’s all I had.

    Thanks for another great recipe!

  118. Deborah says

    I’ve made this twice now! It’s a great meal! My husband LOVES it! I prepared the eggplant in the morning before work and then it’s ready when I get home for a pretty quick week day meal! It’s fantastic!

  119. Lynn says

    Love that you can substitute a bit of smoked paprika but in the recipe is that supposed to be 1T of regular paprika or smoked. The video says paprika. LOVE the addition of videos!!!! Thank you for all of your awesome recipes

  120. Roxy says

    Does the skin of the eggplant become soft when roasted, because my partner has some chewing issues, or should I peel it

  121. Sheri says

    This looks amazing and I am so keen to try! But, I live in South Africa and we don’t get tins of fired roasted tomatoes here. If I were to sub with a tin of tomatoes, what else should I add to get the same flavour?

  122. Nikola says

    Looks amazing! I’ve made so many of your recipes and they’ve turned out beautifully. I can’t seem to find fire roasted tomatoes- if I add some liquid smoke will that work?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m actually thinking that might be a bit much in terms of smoky flavor and instead I’d suggest adding more smoked paprika!

      • diana says

        I had the same question, but went on line, and ghere are recipes for fire roasted tomatoes on line. They seem fairly easy although it is another step (and time) to do.

  123. Jillian says

    Yum, this looks delicious! I have harissa spice but not paste. Is there a way to create a paste with it? Or should I just add the spice?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      In this instance you can just add it as is! Otherwise you can mix it with water to make a paste.

  124. Sarah says

    Sounds delicious. Just wondering if you can’t find fire roasted tomatoes (I’m in Ireland) can you sub in a regular can of diced tomatoes? Thank you!