Freekeh Eggplant Stew Recipes

COZY EGGPLANT STEW

Steps:

• Coat the bottom of a large pot with the oil and place it over medium heat.
• Give the oil a minute to heat up, then add the eggplant and onion. Give everything a stir to coat the veggies evenly with the oil.
• Cook the eggplant and onion for about 10 minutes, stirring frequently, until the eggplant is very tender.
• Add the garlic, cumin, paprika, coriander, and red pepper flakes. Stir well and cook everything for about a minute, until the garlic becomes very fragrant.
• Stir in the broth, tomatoes, tomato paste, and chickpeas. Raise the heat and bring the liquid to a boil.
• Lower the heat and allow the stew to simmer for about 30 minutes, until the eggplant is very tender and the stew has thickened up a bit, stirring occasionally.
• Stir in the spinach and cook the stew for about 3 minutes more, until the spinach has wilted.
• Remove the pot from heat and season the stew with salt and pepper to taste.
• Ladle into bowls and serve.

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.

FREEKEH EGGPLANT STEW

Steps:

• Bring water, freekeh, and salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until water has been absorbed, 15 to 20 minutes. Set aside.
• While the freekeh is cooking, heat oil in a pot over medium heat. Stir in onion; cook until softened, 5 to 7 minutes. Add eggplant and cook, stirring frequently, about 10 minutes. Add tomatoes, russet potatoes, carrots, sweet potato, cumin, coriander, turmeric, salt, and pepper. Reduce heat to medium-low heat and simmer, covered, about 30 minutes. Add cooked freekeh and simmer for 10 minutes more.

QUICK AND HEARTY EGGPLANT STEW

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.

FREEKEH

Steps:

• In a large pot, bring freekehand 10 cups well-salted waterto a boil. Reduce to a simmer, cover, and cook until grains aretender but still chewy, about 45minutes. Remove from heat andstir in garlic. Let cool slightly. Pourfreekeh and cooking liquid ontoa rimmed baking sheet to cool.

EGGPLANT STEW SO GREAT, YOU'LL CLEAN YOUR PLATE!

Steps:

• Heat 2 tbsps.
• of oil in a wide skillet on medium flame.
• Add the eggplant slices to the hot oil.
• Lightly saute the eggplant until it is light brownish in colour.
• Remove from flame and drain on clean kitchen paper towels.
• Keep aside.
• Add the remaining oil to the skillet.
• Toss in the shallots and garlic.
• Stir-fry until the raw smell of both is gone.
• Takes about 5-7 minutes on medium heat.
• Add water, soy sauce, Pepper, nutmeg, vinegar and sauce.
• Stir well.
• Allow this sauce to cook for 2-3 minutes.
• Add the fried eggplants.
• Cook for 2-3 minutes more.
• Gently stir the pan or shake it gently several times to mix the eggplants in the prepared sauce, being careful not to break/mash the same.
• Check for seasoning.
• Remove from flame.
• Serve hot with Vegetarian Nasi Goreng (Fried Rice){recipe number:44512} or plain steamed rice.
• Enjoy!

BEEF AND EGGPLANT STEW (GREEK - CROCK POT VERSION)

Steps:

• Wash the eggplant, then top and tail.
• Don't bother to peel, just cut into 1 inch thick segments.
• In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
• Place in crock pot.
• Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.
• Cover and cook on low heat for 8-10 hours.
• If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious).
• Sprinkle minced parsley over.
• If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine.