Savory Stewed Eggplant
Dive into a world of rich flavors with this hearty and comforting Savory Stewed Eggplant recipe. Perfect for showcasing the versatility of eggplant, this dish marries tender, melt-in-your-mouth cubes of eggplant with a medley of vibrant vegetables like ripe tomatoes and sweet red bell peppers. Spiced with earthy cumin, smoky paprika, and fragrant coriander, every bite is an explosion of flavor. Slowly simmered in a savory vegetable broth, the dish boasts a luscious, stew-like consistency that’s perfect for soaking up with crusty bread. Finished with a sprinkle of fresh parsley, this one-pot wonder is vegan, packed with nutrients, and easy to make—ready in under an hour. Whether served as a satisfying main or a flavorful side, this recipe is sure to become a favorite in your kitchen!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 4 medium tomatoes
- 1 red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 cup vegetable broth
Instructions
Start by washing the eggplants, then cut them into 1-inch cubes, leaving the skin on for texture.
Peel and chop the onion into small pieces. Mince the garlic cloves. Dice the tomatoes and the red bell pepper.
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion and garlic to the hot oil, sautéing for about 5 minutes until the onion is soft and translucent.
Stir in the diced red bell pepper and cook for another 2-3 minutes.
Add the eggplant cubes to the pot along with the cumin, coriander, smoked paprika, salt, and black pepper. Stir well to coat the eggplant in the spices.
Introduce the diced tomatoes and vegetable broth into the pot, stirring to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it stew for 30 minutes, stirring occasionally until the eggplant is tender and has absorbed the flavors.
Taste and adjust the seasoning if needed.
Once done, sprinkle the dish with freshly chopped parsley before serving.
Serve hot with crusty bread or as a side to your main course.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 12.9 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 927 mg | 20% | |
*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.
