Eggplant and Okra Stew
This West African-style stew, redolent with ginger and black pepper, is great made with tiny eggplants, just a little bigger than a golf ball. You may find them at a farmer’s market in late summer,...
- Servings: 3
Source: Herbivoracious
Ingredients
- very small eggplants , 3 medium or 1 large, about 1 ½ pounds total
- tablespoons vegetable oil
- medium white onion, diced
- garlic, thinly sliced
- tablespoons grated fresh ginger, divided
- tablespoon ground coriander
- tablespoon ground cumin
- teaspoon chile flakes
- summer squash, medium dice
- pound okra, ends removed, cut into 1” lengths
- ounce can peeled tomatoes including juice
- kernels from 2 ears of corn
- Kosher salt
- fresh ground black pepper
- handful of parsley leaves