QUICK AND HEARTY EGGPLANT STEW
This eggplant stew is simmered with tummy-warming Indian spices and served over rice.
Provided by Jessica Hawn
Categories Eggplant Recipes
Time 40m
Yield 6
Number Of Ingredients 21
Steps:
- Partially skin eggplant and cut into cubes; set aside.
- Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside.
- Start rice: bring beef stock, scallions, and ginger to a boil in a saucepan. Stir in rice and kosher salt. Cover, reduce heat to low, and simmer until tender, 10 to 15 minutes.
- Continue with stew: coat the bottom of a heavy pan with oil. Add onion and garlic and warm over medium heat until aromatic, 3 to 5 minutes.
- Stir eggplant into the onion mixture; cover and cook, stirring occasionally, for about 6 minutes. Remove cover and stir in tomatoes; simmer, stirring occasionally, for about 5 minutes. Stir in black beans and 1/2 of the scallions; the stew should be pretty thick at this point because of the tomatoes.
- Add 1 cup beef stock and stir in spice mix. Boil, stirring occasionally, for several minutes. Add up to 1 cup more beef stock as the stew cooks down to get the thickness you desire. About 1 minute before serving, stir in cilantro and remaining scallions to add flavor throughout.
- Serve stew over cooked rice.
Nutrition Facts : Calories 270.4 calories, Carbohydrate 49.4 g, Fat 4 g, Fiber 10.9 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 394.8 mg, Sugar 5.7 g
EASY GREEK-STYLE EGGPLANT RECIPE
All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees F.
- Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
- In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
- Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
- Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
- Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
- When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.
Nutrition Facts : Calories 144.3 kcal, Sugar 9 g, Sodium 430.5 mg, Fat 2.1 g, SaturatedFat 0.3 g, Carbohydrate 28.1 g, Fiber 9.6 g, Protein 6.8 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY
Here's what you need: medium yukon potatoes, medium eggplants, red bell peppers, olive oil, salt, pepper, medium yellow onion, tomato paste, garlic, smoked paprika, chickpeas, medium beefsteak tomatoes, low sodium vegetable broth, fresh parsley
Provided by Rachel Gaewski
Categories Dinner
Yield 5 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400ºF (200ºC).
- With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
- Drain the potatoes, and rinse with cold water. Peel off the skin.
- Cut the potatoes into ½-inch (1 cm) pieces and set aside.
- Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
- Bake for 25 minutes, flipping halfway through.
- Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
- Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
- Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
- Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
- Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
- Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
- Enjoy!
Nutrition Facts : Calories 644 calories, Carbohydrate 86 grams, Fat 28 grams, Fiber 16 grams, Protein 13 grams, Sugar 22 grams
EGGPLANT AND TOMATO STEW
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes.
- Remove all the meat from the eggplant.
- In a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor.
- Pulse until it becomes creamy.
- Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.
PERSIAN EGGPLANT STEW
This is a traditional eggplant dish made to be served alongside some plain basmati rice.
Provided by Ms Parinaz
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h1m
Yield 4
Number Of Ingredients 13
Steps:
- Sprinkle 2 teaspoons salt over eggplant.
- Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
- Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
- Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 53.1 g, Cholesterol 62.5 mg, Fat 26 g, Fiber 26.2 g, Protein 28.4 g, SaturatedFat 7.6 g, Sodium 2742.3 mg, Sugar 24.5 g
LEBANESE EGGPLANT STEW
Steps:
- Combine the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic in the slow cooker insert.
- Using an electric coffee mill or a mortar and pestle, grind the peppercorns, allspice berries, cinnamon, and red pepper flakes to a powder.
- Add the spices to the vegetables, cover, and cook on low for 3 to 4 hours, or until the vegetables are tender.
- Stir in the olive oil and parsley, and add salt to taste just before serving.
- Suggested Beverage
- I think I'd choose a Merlot or Cabernet to accompany this dish.
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