Eggplant, Zucchini, and Tomatoes Stew with Baharat and Tahini Sauce

Healthy and easy to make, great as a side dish or as a whole meal. It does require some chopping but the preparation is very simple, and the result is absolutely worth it!


  • 12 baby eggplants or 4-5 eggplants, cut into cubes
  • Sea salt
  • ½ cup Olive oil
  • 3 shallots, chopped
  • 3 cloves garlic, thinly sliced
  • 1 poblano chile, chopped
  • ½ cup chopped cilantro
  • ½ cup basil leaves
  • 2 tsp Pastiche’s Baharat Spice Blend
  • 6 small zucchini or squash, cut into little cubes
  • 6 tomatoes
  • For the tahini sauce, 1 cup raw tahini, 1 clove garlic, minced, ¼ cup lemon juice, and ½-1 cup cold water


  1. Preheat the oven to 350F
  2. Place the eggplant cubes on a baking pan and sprinkle the salt on top, let them “sweat” for 20 minutes. Then brush the eggplant cubes with some olive oil, and roast for about 25 minutes
  3. In the meantime, ½ cup of olive oil in a large pan. Add shallots and cook for 3 minutes until soft
  4. Add garlic, poblano chile, cilantro and basil and cook for about 2 minutes
  5. Add the Baharat and stir for 1-2 minutes until fragrant
  6. Add the zucchini and cook for an additional 8 minutes
  7. Add chopped tomatoes and salt to taste and cook for 3 more minutes
  8. When the eggplant is done roasting, take it out of the oven and pour the zucchini and tomatoes stew on top of the eggplant. Cover with aluminum foil and return to the oven. Bake for 15 minutes
  9. Make the tahini sauce: mix the raw tahini with garlic and lemon juice. Start adding water while mixing. Mix until the sauce is completely smooth. You can control the thickness of the sauce by adding less or more water
  10. When the vegetable stew is ready take out of the oven, and wait for it to cool a little bit. Then drizzle the tahini sauce over it. You can serve by itself or with rice or bread. Enjoy!

Recipe and photo reprinted with the permission of Romi Hefetz & Pastiche Foods


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