Quick okra, eggplant and turmeric stew

Very ripe tomatoes make all the difference here. Serve this quick stew with bread or on a grilled fillet of fish.

You'll need

6 vine-ripened tomatoes, scored 60 ml (¼ cup) olive oil 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


  • 01
  • Turn 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.
  • 02
  • Fry 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.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Spicy red grenache.

Featured in

Feb 2017

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