From the grill & main dishes · The home kitchen
Eggplant Stew on Rice
Eggplant and chickpeas simmered with tomatoes make a generous plant-based main course over rice. Roasting the eggplant first concentrates its flavor and gives the stew a richer texture. Gentle cooking then brings the vegetables together without turning everything into a purée, making this an approachable meal for a shared table. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Eggplant Stew on Rice recipe
- Serves
- 4
- Prep
- 25 min
- Cook
- 50 min
- Rest / chill
- 0 min
- Total
- 75 min
Ingredients
- 700 g eggplant, cut into 3 cm cubes
- 3 tbsp olive oil, divided
- 1 onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 can (400 g) chopped tomatoes
- 1 can (400 g) chickpeas, drained
- 200 ml water for stew
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp fine salt, divided
- 1/4 tsp black pepper
- 180 g long-grain rice, rinsed
- 360 ml water for rice
- 2 tbsp chopped parsley
Method
Heat the oven to 425°F/220°C. Toss eggplant with 2 tbsp oil and 1/4 tsp salt. Spread on a lined tray and roast for 25–30 minutes, turning once, until tender and browned.
Heat remaining oil in a wide pot. Cook onion and pepper over medium heat for 8 minutes, stirring. Add garlic, cumin and cinnamon and cook for 1 minute.
Add tomatoes, chickpeas, stew water, 1/2 tsp salt and pepper. Simmer gently, partly covered, for 15 minutes. Fold in roasted eggplant and simmer another 10 minutes until the vegetables are soft and the sauce lightly thickened.
Meanwhile bring rice, rice water and remaining 1/4 tsp salt to a boil. Cover and simmer on low for 15 minutes, then rest off heat covered for 10 minutes.
Fluff rice and divide into bowls. Spoon the stew over it and finish with parsley.
Make it your own.
- Roasting the eggplant first adds flavor without deep frying.
- Fold gently after adding eggplant so the cubes keep some shape.
- Add a little extra water if the tomatoes reduce before vegetables soften.