Vegan Moroccan Eggplant and Garbanzos

I suppose most vegan cooks have tried some version of an eggplant and garbanzo dish. I’ve tried several over the years, but today I finally have a winner!

I started with a recipe on The Blooming Platter of Vegan Recipes. I wasn’t familiar with the site: it came up in my eggplant and garbanzo search. The recipe wasn’t quite what I wanted, and I wound up changing spices a bit and adding more liquid. I did, however, make the olive pesto on the same page. Just a little bit adds a big burst of flavor to the dish. Yummy!!

These days, my goal with the dishes I make these days is to pass the “dad test.” My dad has always been a big meat and cheese eater: now that he’s living with me, I’m showing him how delicious vegan can be. This rich combination of textures and flavors passed the dad test with flying colors.

I served this over brown rice, but any whole grain will do just fine. Try it over quinoa or barley! For extra nutrition, stir in 2-3 cups chopped vegetables in step 4, and simmer until the vegetables are tender.