Sumptuous Nigerian Vegetarian Dinner: Spiced Eggplant Stew with Quinoa & Mixed Greens Salad

Allergens

N/A

Ingredients

• 2 large eggplants
• 1 cup quinoa
• 4 cups mixed greens (spinach, kale, and Swiss chard)
• 1 medium onion
• 2 bell peppers
• 2 tomatoes
• 3 cloves garlic
• 1 can black beans
• 1 tbsp ground cumin
• 1 tbsp ground turmeric
• 1 tbsp smoked paprika
• 1 tsp ground nutmeg
• Salt and pepper to taste
• Olive oil
• Fresh cilantro for garnish

Instructions

1. Prepare quinoa according to package instructions. Set aside. Peel and dice eggplants. In a large pan, heat olive oil over medium heat. Add diced onion, bell peppers, and garlic. Cook until softened. Stir in ground cumin, turmeric, smoked paprika, nutmeg, salt, and pepper. Cook for 2 minutes. Add diced eggplants to the pan, stirring well to coat with spices. Cook for 10 minutes or until eggplants are tender. Drain and rinse black beans. Stir into eggplant mixture, cooking for an additional 5 minutes. Wash and dry mixed greens. Toss with salt, pepper, and a drizzle of olive oil. Serve alongside quinoa and spiced eggplant stew. Garnish with fresh cilantro.

Chef’s Insight

The combination of spices in this dish pays homage to traditional Nigerian cooking while adding a unique twist for vegetarians.

Notes

Be sure to drain black beans well to avoid a watery stew.