One-Pot Harissa Butter Bean & Roasted Eggplant Stew with Preserved Lemon
A vibrant vegetarian stew featuring creamy butter beans, smoky roasted eggplant, sweet cherry tomatoes, and tangy preserved lemon, all simmered in a fragrant harissa-spiced broth. Ready in 30 minutes and made in one pot for easy cleanup.
- 2 tbsp extra-virgin olive oil
- 1 large eggplant (medium, diced into 1/2-inch cubes)
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 2 tbsp harissa paste
- 2 cups canned butter beans (drained and rinsed)
- 1.5 cups cherry tomatoes (halved)
- 2 cups vegetable broth (low sodium)
- 2 tbsp preserved lemon (rind only, finely chopped)
- 0.25 cup fresh cilantro (chopped, plus more for garnish)
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 cup plain Greek yogurt (for serving, optional)
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Instructions
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add diced eggplant and cook, stirring occasionally, until slightly browned and softened.
⏱️ 7 minutes 🌡️ Medium-highAdd chopped onion and cook until translucent. Stir in garlic and harissa paste, sautéing until fragrant.
⏱️ 3 minutesAdd butter beans, cherry tomatoes, and vegetable broth. Bring to a simmer, then reduce heat to medium-low.
⏱️ 1 minuteStir in preserved lemon, salt, and pepper. Cover and simmer until eggplant is tender and flavors meld.
⏱️ 8 minutes 🌡️ Medium-lowRemove from heat. Stir in chopped cilantro. Serve hot, topped with a dollop of Greek yogurt and extra cilantro if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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