Vegan Savory Stewed Eggplant
Indulge in the comforting flavors of Vegan Savory Stewed Eggplant, a plant-based dish brimming with bold spices and tender vegetables. This hearty recipe features melt-in-your-mouth eggplant cubes simmered in a rich, flavorful tomato sauce infused with cumin, paprika, dried herbs, and a splash of balsamic vinegar for a tangy twist. Perfectly paired with crusty bread or fluffy rice, this stew offers a vegan take on a classic comfort food that's both nutritious and satisfying. With a quick prep time and simple cooking steps, it's an ideal choice for busy weeknight dinners or an impressive addition to your meal rotation. Whether you're a seasoned plant-based eater or exploring new vegan recipes, this vibrant eggplant stew is packed with wholesome ingredients and crowd-pleasing flavor!
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Recipe Information
Ingredients
- 2 medium-sized eggplant
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Start by preparing the eggplants. Wash, peel, and cut them into 1-inch cubes. Sprinkle some salt over the eggplant pieces and let them sit for 20 minutes to draw out any bitterness. Afterward, rinse and pat them dry.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the pot and stir for another minute until fragrant.
Stir in the canned diced tomatoes, tomato paste, vegetable broth, and balsamic vinegar, combining all the ingredients thoroughly.
Add the dried oregano, thyme, ground cumin, paprika, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
Introduce the prepared eggplant cubes into the mixture, stirring gently to coat them completely with the tomato and spice sauce.
Reduce the heat to low, cover the pot, and let the eggplant stew for 30 minutes, stirring occasionally, until the eggplant is tender and has absorbed the flavors.
Once cooked, taste the stew and adjust the seasoning with more salt or pepper if needed.
Garnish with freshly chopped parsley before serving. Enjoy the Vegan Savory Stewed Eggplant warm, either on its own or paired with rice or crusty bread.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4645 mg | 202% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 65.3 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4292 mg | 91% | |
*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.
