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Mediterranean Eggplant and Lentil Stew with Quinoa Recipe

Mediterranean Eggplant and Lentil Stew with Quinoa recipe


This is a warm, hearty stew with eggplant, tomatoes, and lentils. It's served over quinoa and topped with tangy feta cheese. It's full of flavor from garlic, basil, and spices. You can make it for dinner and share with your family!


710 ml vegetable broth
85 g crumbled feta cheese
1 x (400 g) can diced tomatoes
1 large eggplant
1 small bunch fresh basil
1 x (400 g) can lentils
3 cloves garlic
3/4 cup quinoa
1 large yellow onion
1/4 tsp black pepper
1/2 tsp ground cumin
1/2 tsp curry powder
2 tbsp extra virgin olive oil
1/2 tsp salt


Wash and dry the fresh produce.
Trim the ends of the eggplant and cut into 1/2-inch cubes.
Peel and finely chop the onion.
Peel and mince the garlic.
In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 3 to 5 minutes.
Add the garlic to the pan and stir until fragrant, about 30 seconds.
Pour in the diced tomatoes and vegetable broth. Season with cumin, salt, pepper, and curry powder. Bring to a boil.
Add the cubed eggplant to the pan, reduce the heat to medium-low, and simmer for 10 minutes, stirring occasionally.
While the stew simmers, rinse the quinoa under cold water and drain.
In a separate saucepan, bring 1 1/2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Cook for 15 minutes, or until all the water is absorbed.
Drain and rinse the lentils, then add them to the stew. Cook for another 5 minutes, or until the eggplant is tender and the lentils are heated through.
Pick the basil leaves off the stems, discard the stems, and chop the leaves, reserving a few for garnish.
Stir most of the chopped basil into the stew just before serving.
Fluff the cooked quinoa with a fork and divide it among plates.
Spoon the eggplant and lentil stew over the quinoa.
Top with crumbled feta cheese and garnish with the reserved basil leaves.

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