Gluten-Free Savory Stewed Eggplant
Indulge in the hearty, comforting flavors of Gluten-Free Savory Stewed Eggplant, a wholesome dish that's perfect for weeknight dinners or special occasions. This vibrant, one-pot recipe combines tender eggplant cubes with the depth of sautéed onion, garlic, and bold spices like cumin, coriander, and paprika, all simmered in a rich tomato and vegetable broth. Complemented by fresh red bell peppers and garnished with parsley, this gluten-free vegan stew bursts with savory goodness while being easy to prepare. Ready in just under an hour, it's a nutritious, delicious option for anyone seeking bold flavors and wholesome ingredients. Serve it hot as a standalone dish or pair with rice or gluten-free bread for a complete meal!
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 14 ounces canned diced tomatoes
- 1 cup vegetable broth
- 1 medium red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
Begin by rinsing the eggplants under cold water. Pat them dry with a kitchen towel, then cut them into 1-inch cubes.
In a large stovetop pot, heat 3 tablespoons of olive oil over medium heat.
Finely chop the large onion, then sauté in the heated oil until it becomes translucent, about 5 minutes.
Mince the garlic cloves and add them to the onion, cooking for an additional 2 minutes until fragrant.
Add the diced eggplant cubes to the pot, stirring to ensure they are coated in the oil and sautéed onions and garlic.
Chop the red bell pepper into small pieces and add it to the pot, stirring to combine.
Pour in the canned diced tomatoes (including the juice), and 1 cup of vegetable broth. Stir to mix well.
Sprinkle in the ground cumin, coriander, paprika, salt, and black pepper, stirring to distribute the spices evenly.
Bring the mixture to a simmer. Cover the pot, reduce the heat to low, and let it stew for about 35-40 minutes, stirring occasionally.
Check for doneness by ensuring the eggplant is tender and the flavors have melded together. Adjust seasoning if necessary.
Before serving, finely chop the fresh parsley and sprinkle it over the stew for garnish.
Serve hot and enjoy your tasty Gluten-Free Savory Stewed Eggplant!
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4627 mg | 201% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 63.8 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4330 mg | 92% | |
*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.
