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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.

By Lisa Featherby
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4 - 6
  • Print
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.


  • 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


  • 1
    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.
  • 2
    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.


Drink Suggestion: Spicy red grenache. Drink suggestion by Max Allen