Vegetable Ghallaba Recipe
Make Vegetable Ghallaba Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables & Aromatics
Pantry & Spices
Method
Vegetables & Aromatics
- 1
Prepare vegetables
Peel the potatoes and carrots. Cut potatoes into 1-inch cubes, carrots into 1/2-inch rounds. Cut eggplant into 1-inch cubes and sprinkle lightly with salt; set in a colander for 10 minutes, then pat dry to remove excess moisture. Dice the onion finely. Mince the garlic. Core and seed the red bell pepper and cut into 1-inch pieces. Cut zucchini into 1/2-inch rounds or half-moons. Chop tomatoes roughly (you can peel if you prefer; to peel, score an X, blanch 20–30 seconds in boiling water, cool and peel). Roughly chop cilantro and parsley and set aside for garnish.
Sauce & Cooking
- 2
Sauté aromatics
Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and a pinch of salt; cook until translucent, about 5–7 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
- 3
- 4
Add eggplant and pepper
Add the eggplant and red bell pepper to the pot along with 1 more tablespoon of olive oil if the pot looks dry. Cook for 4–6 minutes, stirring occasionally, until the eggplant begins to soften and reduce.
- 5
Season
Stir in the ground cumin, ground coriander, paprika, turmeric, cinnamon, and black pepper. Cook for 1 minute to bloom the spices.
- 6
Tomato base
Add the chopped tomatoes and tomato paste; stir well to combine. Cook for 3–5 minutes until the tomatoes begin to break down and the paste darkens slightly.
- 7
Simmer
Pour in the water or vegetable stock, add the bay leaf, salt, and optional sugar. Bring the mixture to a gentle simmer, then reduce heat to low, cover partially with a lid (leave a small gap) and simmer for 20–25 minutes, or until potatoes and carrots are tender when pierced with a fork. Stir occasionally to prevent sticking and ensure even cooking.
- 8
Add zucchini and finish
Add the zucchini during the last 8–10 minutes of simmering so it becomes tender but not mushy. Taste and adjust salt and pepper. Stir in the lemon juice and remaining 1 tablespoon olive oil to brighten the sauce.
- 9
- 10
Serve
Spoon the vegetable ghallaba into a shallow serving dish. Garnish with remaining fresh herbs and an extra drizzle of olive oil or a squeeze of lemon if desired. Serve hot with crusty bread, couscous, or rice.