Quick And Hearty Eggplant Stew Recipes

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EGGPLANT STEW RECIPE



Eggplant Stew Recipe image

This flavorful Eggplant Stew recipe, one of the easiest eggplant recipes ever and it can be served with rice or quinoa.

Provided by Michelle Blackwood, RN

Categories     Entrée

Time 30m

Number Of Ingredients 17

2 tablespoons olive oil
1 medium onion finely chopped
3 cloves garlic minced
2 green onions chopped
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1/2 teaspoon ground turmeric
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice (optional)
1 28 ounce can diced tomatoes
1 tablespoon tomato paste
3 tablespoons Bragg's liquid aminos or Tamari sauce
1 large eggplant chopped
1 can butter beans drained
1 cup vegetable broth
Salt to taste (optional)

Steps:

  • Heat oil in a large saucepan, add onions and cook until soft, about 3 minutes. Stir in garlic and green onions, cumin, smoked paprika, Italian seasoning, turmeric, thyme, allspice and cook until fragrant.
  • Add diced tomatoes, tomato paste, Bragg's liquid aminos, eggplant, butter beans and vegetable broth. Bring to a boil, cover saucepan and reduce to simmer for 20 minutes or until thickened. Serve on a bed of rice or quinoa.

Nutrition Facts : Calories 248, Carbohydrate 19, Fat 8, Protein 6

HEARTY VEGETABLE STEW RECIPE BY TASTY



Hearty Vegetable Stew Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

Steps:

  • In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
  • Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
  • Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
  • Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
  • Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
  • Remove the bay leaves.
  • Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams

SPICY EGGPLANT STEW



Spicy Eggplant Stew image

Provided by Anna Voloshyna

Number Of Ingredients 14

olive oil - 1/4 cup
garlic - 2 cloves (minced)
Japanese or regular eggplants - 2 (cut into large chunks)
big yellow onion - 1 (roughly chopped)
chili pepper - 1 medium (or a few small Thai chilis, cut lengthwise)
fresh basil - 8-10 big leaves
capers - 2 tablespoons
olives - 10-12
ripe fresh tomatoes or canned tomatoes- 1 1/2 cups (roughly chopped)
tomato paste - 2 tablespoons
red wine vinegar - 1 tablespoon
sugar 1 teaspoon (or to taste)
salt - 1 teaspoon or to taste
chopped parsley - 3 tablespoons (for serving)

Steps:

  • Turn the Instant Pot to the saute setting.
  • Heat the olive oil, then add minced and chili. Fry for 30 seconds.
  • Then add the eggplant and onion. Sauté for 5-6 minutes stirring occasionally.
  • Add the rest of the ingredients, except for the chopped parsley. Stir well.
  • Cover with the lid, and pressure cook on High setting for 20 minutes.
  • After the cooking time is up, you can let the pressure release naturally or use the quick release.
  • Serve with warm naan or pita bread. Garnish the stew with the chopped parsley.

COZY EGGPLANT STEW



Cozy Eggplant Stew image

This hearty eggplant stew is made with a spiced tomato base, chickpeas and spinach. Packed with flavor and perfect for a weeknight dinner!

Provided by Alissa Saenz

Categories     Entree

Time 1h5m

Number Of Ingredients 14

1/4 cup olive oil
1 1/2 pounds eggplant, (cut into 1-inch cubes)
1 large onion, (diced)
5 garlic cloves, (minced)
1 tablespoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground coriander seed
1/2 teaspoon red pepper flakes ((or to taste))
2 cups vegetable broth
2 (14 ounce or 400 gram) cans diced tomatoes
1/4 cup tomato paste
1 (14 ounce or 400 gram) can chickpeas, (drained and rinsed)
4 ounces fresh spinach, (roughly chopped)
Salt and pepper, (to taste)

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.

Nutrition Facts : ServingSize 1.5 cups, Calories 248 kcal, Fat 10.1 g, SaturatedFat 1.4 g, Sodium 444 mg, Carbohydrate 34.3 g, Fiber 10.4 g, Sugar 10.8 g, Protein 7.4 g

QUICK AND HEARTY EGGPLANT STEW



Quick and Hearty Eggplant Stew image

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

1 medium eggplant
2 tablespoons sweet curry powder
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
1 small onion, minced
1 clove garlic, minced
2 medium tomatoes, chopped, or more to taste
1 (15 ounce) can black beans, rinsed and drained
½ cup sliced scallions, divided
½ cup chopped fresh cilantro
1 cup beef stock, or more as needed
2 cups beef stock
¼ cup sliced scallions
1 teaspoon ground ginger
1 cup rice
1 pinch kosher salt

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

EGGPLANT STEW WITH HONEY AND GOLDEN RAISIN POLENTA



Eggplant Stew with Honey and Golden Raisin Polenta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 22

1-ounce dried porcini mushrooms, coarsely chopped
1 quart chicken stock, divided
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 red onion, chopped, chopped into bite sized pieces
1 large carrot, peeled and thinly sliced
3 to 4 celery stalks, cut into bite sized pieces
2 cubanelle peppers, chopped
1 red bell pepper, seeded and chopped into bite sized pieces
2 eggplants, peeled of half the skin, cut into bite-sized cubes
1 bay leaf
Salt and pepper
2 tablespoons aged balsamic vinegar
1 (28-ounce) can whole tomatoes (recommended: San Marzano)
1 cup milk
Handful golen raisins
2 sprigs rosemary, leaves stripped and finely chopped
1 cup quick cooking polenta-
3 tablespoons honey
2 tablespoons butter
1/2 cup grated Parmigiano-Reggiano or Romano

Steps:

  • Place dried mushrooms and 2 cups chicken stock in a small pot over medium-low heat.
  • Heat the extra-virgin olive oil in a Dutch oven or high sided skillet over medium to medium-high heat. Add garlic, crushed pepper, onions, carrots, celery, peppers, and eggplant to the pot as you chop them. Add the bay leaf, season with salt and pepper and cover the pot to sweat the vegetables out a little faster. Stir occasionally for 10 to 12 minutes then uncover and add the balsamic vinegar.
  • Remove the reconstituted dried mushrooms to the pot with a slotted spoon. Pour in all but the last few tablespoons of mushroom stock. The last of the stock can hold a little loose grit from the dried mushrooms. Add tomatoes and break up with a wooden spoon. Simmer over low heat the last few minutes before serving. Adjust salt and pepper.
  • Heat the remaining 2 cups stock with 1 cup milk, golden raisins and rosemary over medium high heat. Whisk in polenta and stir 3 minutes until thickened. Remove from heat and stir in honey, butter and cheese.
  • Pile some polenta in shallow bowls and spoon the stew around the polenta.;

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



Eggplant Stew so Great, You'll Clean Your Plate! image

I coined the name of this recipe. It is an Indonesian recipe(known as "Semur Terong") from an Indian chef, Chef Pawan Jain, from Dubai. I hope you enjoy it!

Provided by Charishma_Ramchanda

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb eggplant, sliced half lengthwise and then into slices approximately 1/2 inch thick
4 tablespoons pure wesson canola oil
4 -6 shallots, washed,peeled and sliced
1 clove garlic, peeled,washed and sliced
1/2 cup water
1 tablespoon sweet soy sauce
1/2 teaspoon black pepper
1 pinch ground nutmeg
1 teaspoon white vinegar
salt

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!

Nutrition Facts : Calories 167.6, Fat 14.3, SaturatedFat 1.1, Sodium 5.6, Carbohydrate 10.3, Fiber 4, Sugar 2.7, Protein 1.7

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