Very ripe tomatoes make all the difference here. Serve this quick stew with bread or on a grilled fillet of fish. If you're a fan of okra, you'll find more okra recipes here.
Quick okra, eggplant and turmeric stew
Very ripe tomatoes make all the difference in our okra, eggplant and turmeric stew. Serve with bread or on a grilled fillet of fish.
- 15 mins preparation
- 40 mins cooking
- Serves 4 - 6
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Ingredients
- 6 vine-ripened tomatoes, scored
- 60 ml olive oil (¼ cup)
- 1 eggplant, halved lengthways, then cut diagonally into wedges
- 1 kg okra, trimmed
- 2 onions, diced
- 5 garlic cloves, finely chopped
- 1 tbsp ground turmeric
- 1 tsp finely grated ginger
- 400 gm canned chickpeas, rinsed and drained
- Torn flat-leaf parsley, to serve
Method
Main
- 1Turn tomatoes over a gas flame using tongs until skin blisters (20-30 seconds each side; using a blowtorch also works well, or simply blanch tomatoes in a saucepan of boiling water until the skin separates). Cool briefly, then peel and dice.
- 2Fry eggplant in 2 tbsp olive oil in a wide, deep frying pan over high heat, turning occasionally, until golden brown (3-5 minutes), then set aside. Add okra to pan and cook, turning occasionally, until golden (2-4 minutes), then set aside. Reduce heat to medium, add remaining oil and onion to pan and sauté until translucent (10-15 minutes).
Add garlic, turmeric and ginger, and stir until fragrant (1-2 minutes). Add tomato, okra, eggplant and 2 tbsp water, bring to the boil, then reduce heat to medium and simmer until vegetables are tender (10-15 minutes). Add chickpeas, warm through (1 minute), then season to taste and serve scattered with parsley.
Notes
Drink Suggestion: Spicy red grenache. Drink suggestion by Max Allen