Another Eggplant Stew!
Eggplants are technically a fruit, not a vegetable, and belong to the nightshade family.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 500 gram Eggplant
- 200 gram Onion
- 3 clove Garlic
- 400 gram Tomatoes
- 150 gram Bell pepper
- 200 gram Chickpeas
- 2 cup Vegetable broth
- 2 tablespoon Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 gram Fresh parsley
Instructions
- Cut the eggplant into cubes and sprinkle with salt. Let it sit for 15 minutes to remove excess moisture.
- Rinse the eggplant cubes and pat them dry with a paper towel.
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until they become translucent.
- Add the eggplant, bell pepper, tomatoes, chickpeas, cumin, paprika, salt, and black pepper to the pot. Stir well.
- Pour in the vegetable broth and bring to a boil. Reduce the heat, cover the pot, and let it simmer for 30 minutes.
- Remove from heat and let the stew rest for 10 minutes.
- Serve the stew hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.