Fried Eggplant Stew
Dive into the comforting flavors of this hearty Fried Eggplant Stew, a Mediterranean-inspired dish bursting with rich, earthy undertones. Tender slices of golden, pan-fried eggplant are simmered in a fragrant tomato-based sauce infused with cumin, paprika, and garlic, creating a warm and satisfying meal that’s both robust and wholesome. Perfectly balanced with the natural sweetness of diced tomatoes and a touch of fresh parsley, this aromatic stew is ideal for serving with crusty bread, fluffy rice, or as a standalone vegetarian delight. With simple ingredients and easy preparation, this recipe is a family favorite for weeknight dinners or cozy gatherings.
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Recipe Information
Ingredients
- 2 medium-sized eggplant
- 2 teaspoons salt
- 6 tablespoons olive oil
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 4 medium-sized, diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Slice the eggplants into ½-inch thick rounds and lay them on a large cutting board or sheet pan. Sprinkle 1 teaspoon of salt evenly over the slices and let them sit for 20 minutes to release their moisture.
After 20 minutes, pat the eggplant slices dry with a clean kitchen towel or paper towels.
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches, cooking each side for 2–3 minutes until golden brown. Add more oil if needed between batches. Remove and set the fried eggplant slices aside on a plate lined with paper towels to absorb excess oil.
In a large pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5–7 minutes until softened and translucent.
Add the minced garlic, ground cumin, and paprika to the pot. Stir well and cook for 1 minute until fragrant.
Stir in the diced tomatoes and tomato paste. Cook for 5 minutes, allowing the mixture to thicken slightly.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Season with the remaining 1 teaspoon of salt and black pepper.
Gently place the fried eggplant slices into the pot, making sure they are submerged in the tomato sauce. Cover the pot and simmer on low heat for 20–25 minutes, stirring occasionally.
Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Serve hot with crusty bread, over rice, or as a standalone dish.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7061 mg | 307% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 68.5 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 5082 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
