Grilled Eggplant With Mediterranean Stew Recipe (with Video)

1. Heat a tbsp of olive oil in a pan and add the onion, cook for a few second until it softens. Add the tomato paste, herbs, fresh black pepper, paprika, tomatoes and peas. Boil for a few minutes or until the sauce thickens.
2. Slice the eggplants in half lengthwise and then each half in three pieces.
3. Heat the rest of the olive oil in a pan and fry the eggplants until they are soft and browned. Place to the side on a paper towel.
4. Serve with some rice with stew and the eggplant on top.
5. Garnish with dried cranberries and parsley.
6. Share and enjoy.
Tip:
1. You can turn down the taste of the eggplant by letting it rest sprinkled with salt for 5 minutes.