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Persian Eggplant Stew

recipe at a glance
Rating: 5/5 5 stars
3 reviews

ready in: 1-2 hrs
serves/makes:   4
  

recipe id: 71908
cook method: stovetop

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ingredients

6 tablespoons olive oil
2 eggplants, cubed (1/2-inch to 1-inch)
2 tablespoons olive oil
1 pound chicken, cubed (1-inch)
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
2 pounds tomatoes, pureed
2 lemons, juiced
1 large tomato, chopped

directions

Simmer the eggplant cubes in the first measure of olive oil for fifteen to twenty minutes, covered, over medium heat. Stir occasionally.

Saute the chicken, onion, salt, cinnamon, pepper, and nutmeg in the remaining olive oil for two to three minutes.

Combine the eggplant and tomato puree with the chicken mixture. Simmer over low heat for 30 minutes, covered.

Add the lemon juice and chopped tomato and simmer over low heat for another 15 minutes.

added by

03Sam

nutrition

543 calories, 41 grams fat, 31 grams carbohydrates, 19 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com




REVIEW: recipe rating
Hi, I want to say that this recipe is wonderful. I am not good in the kitchen, really I try to close my eyes and pass that place as fast as possible :) but my sister in law gave me a few eggplants and I did not know what to do with those weird looking vegetables. Luckily after reading many recipes I found this one, it mention tomatoes and lemons both my favorites so I gave it a try and the result is something else. My Husband ate double portion (that never happens maybe because the rice is burn and the chicken is too salty) but We loved it. Thank you for this great recipe, I will repeated many times from now on. :)


Registered Member at CDKitchen.com
Member since:
Sep 27, 2011





REVIEW: recipe rating
Delicious: I'll definitely make it again. Both my teenage son and husband had thirds... Would be perfect for a party too.

To speed up the preparation, I used eggplants that I had previously baked in the oven whole for 1 hour on 375 (no supervision) and mashed up with a little lemon juice and olive oil and minced garlic for future use. This worked perfectly in that recipe: I just added the sauteed onion and chicken mix to the mashed eggpland and then added a large can of diced tomatoes. The whole dish took less than 30 minutes to cook with the use of that previously prepared eggplant and was DELICIOUS! The cinnamon and nutmeg are a wonderful exotic taste that works great with the eggplant. Some heat (cayenne) can easily be added upon serving for those (like my son) who like the hot. Will definitely serve at my next big dinner party. I'm sure it will be a crowd pleaser with a side pilaf.


Guest at CDKitchen.com




REVIEW: recipe rating
Found this recipie looking to use up egg plant and lemons. Wanted something I could cook as a veggie dish for me and a chicken dish for the wife. I made mine with mushrooms and hers with chiken in 2 seperate pots. It tastes great and (according to the missus) tasted pretty much the same with either ingredient. What I liked was that the mushrooms still tasted like mushrooms and the sauce enhanced the flavor. Served it with a rice/lemon orzo mix and mixed in some fresh parley at the end. Will be making it again!