Tigris River Eggplant Stew with Tamarind and Pomegranate

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A rich vegetable stew inspired by Mesopotamian flavors, featuring roasted eggplant, tangy tamarind, and bright pomegranate molasses. This middle eastern-inspired vegetarian (vegetarian) ready in about 60 minutes pairs olive oil, large yellow onion, chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large eggplants, diced into 1-inch cubes
• 4 tbsp olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic cloves, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tbsp tamarind paste
• 2 tbsp pomegranate molasses
• 1 14-oz can diced tomatoes (canned)
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 2 tbsp toasted pine nuts

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 large diced eggplants with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until golden and soft, stirring halfway.
2. Step 2: While eggplant roasts, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large chopped yellow onion and sauté for 6 minutes until translucent. Stir in 3 minced garlic cloves and cook 1 minute until aromatic.
3. Step 3: Add 1 tsp ground coriander and 1 tsp ground cumin to the skillet and toast spices for 1 minute.
4. Step 4: Stir in 2 tbsp tamarind paste, 2 tbsp pomegranate molasses, 1 14-oz can diced tomatoes with juice, and 1 cup vegetable broth. Bring to a simmer and cook for 10 minutes until slightly thickened.
5. Step 5: Add the roasted eggplant to the skillet, season with 1 tsp salt and 1/2 tsp black pepper, and simmer uncovered for 10 minutes to blend flavors.
6. Step 6: Remove from heat, garnish with 2 tbsp chopped fresh parsley and 2 tbsp toasted pine nuts before serving.