Eggplant Stew With Boiled Egg Recipe

Step 1: Prepare the Ingredients

1. Wash and chop 2 medium eggplants into bite-sized cubes. 2. Peel and chop 1 large onion. 3. Mince 3 cloves of garlic. 4. Dice 2 large tomatoes. 5. Boil 4 eggs until hard-boiled, then peel and set aside.

Step 2: Cook the Stew

1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add the chopped onion and minced garlic, and sauté until soft and fragrant. 3. Add the chopped eggplant to the pot and cook for about 5 minutes, stirring occasionally. 4. Add the diced tomatoes, 1 teaspoon of ground cumin, 1 teaspoon of paprika, salt, and pepper to taste. 5. Pour in 2 cups of vegetable broth and bring to a boil. 6. Reduce heat and let the stew simmer for 20-25 minutes, or until the eggplant is tender and the flavors have melded together.

Step 3: Add the Boiled Eggs

1. Cut the hard-boiled eggs in half. 2. Gently place the egg halves on top of the stew before serving. 3. Garnish with fresh parsley or cilantro if desired.