Israeli Black Eyed Peas with Fenugreek, Roasted Eggplant, and Feta
If you’ve never worked with fenugreek before, now’s the time to add it to your spice repertoire. Its sweet, nutty flavor has notes of celery and maple. It adds a unique flavor profile to this hearty, veggie-filled Middle Eastern stew.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
1 box
Crushed Tomatoes
¼ ounce
Cilantro
1 can
Black-eyed peas
1 unit
Red Onion
1 unit
Veggie Stock Concentrate
4 ounce
Collard Greens
1 unit
Eggplant
1 teaspoon
Fenugreek
2 ounce
Feta Cheese
(Contains Milk)
Not included in your delivery
2 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Preheat oven to 400 degrees. Wash the collard greens, then remove and discard the stems and ribs. Thinly slice the leaves into ribbons. Mince or grate the garlic. Halve, peel, and finely chop the onion. Cut the eggplant into 1-inch cubes. Chop the cilantro. Drain and rinse the black eyed peas.
Toss the eggplant on a baking sheet with the fenugreek, 1 tablespoon oil, and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through cooking, until tender and golden brown.
Heat 1 tablespoon oil in a large pan over medium-high heat. Add the onion and garlic and cook, tossing, 3-4 minutes, until softened. Add the collard greens to the pan and cook, tossing, 4-5 more minutes, until very soft. Season with salt and pepper.
Add the tomatoes, vegetable stock concentrate, 1 cup water, and half the cilantro to the pan. Season with salt and pepper. Bring to a boil, then reduce to a simmer.
Stir the black eyed peas into the pan and simmer until the eggplant is ready. Taste and season with salt and pepper.
Plate the eggplant, then top with the black eyed pea mixture. Sprinkle with feta cheese and the remaining cilantro. Finish with a drizzle of olive oil, if desired. Enjoy!