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Sautéed Eggplant with Turmeric and Olives

Sautee Eggplant

8 Servings

Total time: 55 Minutes


    • ⅓ cup dry chickpeas
    • ⅓ cup Fava beans
    • 1 qt. water
    • 2 tsp. turmeric
    • 1 tsp. ground coriander
    • 1 lb. eggplant diced
    • ½ cup extra virgin olive oil
    • 1 tb. peeled chopped garlic cloves
    • ½ cup jumbo white onion (julienne)
    • 1 cup mushrooms (sliced)
    • ½ cup carrots (chopped)
    • ¼ cup cilantro (chopped)
    • ¼ cup okra (sliced)
    • 3 oz. Kalamata olives (pitted)
    • 1 pinch salt and pepper
    • ¼ cup pine nuts (optional)


    1. Soak beans in water over night, the next day when you are ready to cook, place rinsed beans in a pot of water and bring to a simmer and cover for 45 minutes or until tender. Drain all the beans from the water and place together in a bowl and reserve.
    2. Chop eggplant and dust with seasoning.
    3. Heat oil in large pan; add onions and garlic and bring to sauté. Add eggplant and mushrooms and continue to sauté. Once eggplant and mushrooms are tender remove from pan and reserve. Place oil in pan and place back over medium heat, add carrots and nuts, continue to sauté until nuts are toasted and carrots are tender.
    4. Add eggplant mixture back to pan with carrots, nuts, chickpeas, add in herbs, fava beans, okra and olives.
    5. Continue to sauté until all of the ingredients are heated through season with salt and pepper. Dish is done when all the vegetables are tender. Taste and re-season if necessary. Portion and serve.