Oriental stew

In this stew, eggplant, dates, and tomatoes combine to create a delicious whole. Garlic, harissa, cumin, cinnamon, and paprika powder give this tasty dish an oriental touch :-))

You will need:

For the stew:

• 1-2 tablespoons of harissa
• 2 tbsp tomato paste
• 1 tbsp date syrup
• 2 tbsp lemon juice, 2 tbsp port or red wine
• 2 tsp ground caraway
• 2 tsp paprika powder, 2 tsp cinnamon
• 2 tbsp olive oil
• 500g diced eggplant
• 1 large red onion
• 5 finely diced dates
• 2-3 cloves of garlic
• 2 cans of diced tomatoes
• salt and pepper

For the parsley and tomato bulgur:

• 150 g bulgur (coarse)
• 1 avocado
• ¼ liter vegetable broth
• some parsley
• 2 tbsp lemon juice, 1 tbsp olive oil
• 1 tsp date syrup
• ½ tsp salt

Here's how:

Preparation of stew:

1. Mix tomato paste, harissa, date syrup, lemon juice, wine, ½ tsp salt, cumin, paprika and cinnamon well in a large bowl.
2. Mix in 1 tablespoon of olive oil. Cut the eggplant into 1 cm pieces and salt well. Let it sit for about 5-10 minutes and then mix with the marinade.
3. Peel and roughly dice the onions, sauté them in a pan with oil until translucent, add the marinated eggplant cubes and the finely chopped garlic and sauté.
4. Add the dates and tomatoes and bring to a boil while stirring.
5. Simmer over low heat for about 20 minutes. Season with salt and pepper.

Preparation of bulgur:

1. Bring the vegetable broth to a boil in a pot, sprinkle in the washed bulgur and simmer covered over low heat for about 10 minutes.
2. Remove from heat and let stand for 5 minutes.
3. Mix lemon juice with date syrup, salt and olive oil to make a vinaigrette.
4. Peel and dice the avocados, then immediately mix with the vinaigrette.
5. Roughly chop the washed parsley and mix it with the bulgur and the marinated avocado cubes.
6. Serve together. Vegan or Greek yogurt also goes well with this.

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