Eggplant stew is a hearty and comforting stew that may be a should make! Made with eggplant, diced onions, garlic, vegetable broth, spices, tomatoes and extra. This eggplant stew recipe is one it’s important to check out this week.
Greatest a part of all this eggplant soup will reheat effectively for lunches or dinners for the week. Give this vegetarian and vegan soup a strive.
Searching for extra eggplant recipes. This eggplant dip is tremendous creamy. Or whip up this eggplant caviar or my widespread eggplant fries.
This Eggplant Stew Recipe Is…
- Consolation Meals
- Nutrient Wealthy Stew
- Vegetable Loaded
The best way to Make
Full steps are featured within the printable recipe card beneath. This can be a fast stroll by on how it’s made.
- Place eggplant in a colander and sprinkle it with salt. Then enable it to empty for half-hour.
- Add oil to the pan and add eggplant and sear both sides. Then set it apart as soon as finished.
- Add the onion to the pan and cook dinner till translucent.
- Add garlic and spices and cook dinner for a further minute.
- Add within the remaining elements and permit to simmer for half-hour. The soup will thicken and the eggplant will grow to be tender.
- Serve heat with parsley.
Instruments for Eggplant Stew
You’ll use a colander to permit the eggplant to empty off the surplus liquid. You need to let the surplus drain or it is going to be too mushy.
You’ll use a soup pot for this recipe. I like to make use of a heavy obligation pot to make sure it heats evenly and also you get a fair cook dinner.
Useful Ideas for Success
Be sure to take the time to saute the greens as directed. Then add the spices in on the finish of the veggies and permit the spices to grow to be aromatic. This may improve the flavors within the stew.
Just remember to simmer the soup totally to assist mix all of the flavors of the stew. It will assist elevate the flavour.
Variations to Eggplant Stew
You should use any kind of greens as you desire to. Raid your pantry after which use them for including extra taste to the soup. Including in some roasted purple peppers can be a scrumptious addition.
If you need a spicy soup then you’ll be able to add a bit extra purple pepper flakes to the stew. Or if you don’t need it to be spicy then scale back the flakes so it will not be too sizzling.
Swap out the chickpeas with lentils. Simply add the lentils in and cook dinner till they’re totally cooked. If the lentils take in an excessive amount of liquid simply add in additional vegetable inventory.
Eggplant Stew FAQs
Can eggplant stew be made prematurely?
Sure, eggplant stew might be made prematurely and saved within the fridge for as much as 3-4 days. Reheat the stew in a saucepan on the stovetop, including a little bit little bit of water if it has thickened an excessive amount of.
What are you able to serve with eggplant stew?
Eggplant stew might be served as a essential dish or as a facet dish to accompany meat, poultry, or fish. It pairs effectively with rice, couscous, or quinoa, and may also be served with a salad or bread.
The best way to retailer eggplant stew?
In case you occur to have leftovers you’ll be able to retailer them within the fridge. Retailer the container within the fridge for as much as 3-4 days. Then reheat within the microwave, or on the stovetop. Warmth till the soup is warmed by.
Servings: 4 servings
- 1 medium eggplant cubed
- 1 teaspoon salt
- 2 tablespoons olive oil divided
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon purple pepper flakes
- 2 cups veggie broth
- 1 28 oz. can diced tomato
- 1 can chickpeas rinsed and drained
- Salt and pepper to style
- Place eggplant into a big colander and sprinkle with salt, enable to empty for half-hour
- Warmth half the olive oil over medium warmth in a big pot, then add the eggplant and sear both sides, take away eggplant from the pot and put aside
- In the identical pan, warmth the remaining olive oil and add the onion, cooking till translucent, about 4-5 minutes
- Add the garlic, cumin, paprika, purple pepper flakes and cook dinner a further 1 minute
- Add the veggie broth, diced tomato, chickpeas, and eggplant
- Permit to simmer for half-hour, till barely thickened and the eggplant is tender
- Serve heat with a sprinkle of parsley if desired
Energy: 154kcalCarbohydrates: 21gProtein: 4gFats: 8gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gSodium: 1357mgPotassium: 741mgFiber: 6gSugar: 11gVitamin A: 857IUVitamin C: 24mgCalcium: 101mgIron: 4mg
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