Vegetarian Eggplant and Green Bean Stew
Dive into a bowl of comfort with this hearty and flavorful Vegetarian Eggplant and Green Bean Stew, a one-pot wonder that’s as nourishing as it is delicious. This plant-based recipe combines tender cubes of sautéed eggplant, vibrant green beans, and a rich tomato-based sauce infused with warm spices like cumin, coriander, and paprika. A hint of lemon juice and fresh parsley brighten the dish, making it irresistibly satisfying. Perfect for weeknight dinners or meal prep, this gluten-free stew is easy to make in under an hour and pairs beautifully with crusty bread or fluffy rice. Packed with wholesome ingredients and bold Mediterranean-inspired flavors, this vegetarian delight is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 medium eggplant
- 300 grams green beans
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 400 grams crushed tomatoes
- 2 cups vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Wash and dice the eggplants into 1-inch cubes. Sprinkle them lightly with salt and set aside in a colander for 10 minutes to remove any bitterness.
Trim the ends of the green beans and cut them into 2-inch pieces. Set aside.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Pat the eggplant cubes dry with a paper towel and sauté them in the oil until golden brown and tender, about 5-7 minutes. Remove the eggplant and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Finely dice the onion and mince the garlic cloves. Sauté the onion until translucent and softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the crushed tomatoes, vegetable stock, ground cumin, ground coriander, paprika, salt, and black pepper. Bring the mixture to a simmer.
Add the sautéed eggplant and green beans to the pot. Stir to combine, cover, and let the stew simmer over low to medium heat for 25-30 minutes, or until the green beans are tender.
Taste and adjust seasoning as needed. Stir in the chopped parsley and lemon juice for a bright, fresh finish.
Serve the stew warm with crusty bread, rice, or your preferred side. Enjoy!
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3918 mg | 170% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 36.2 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2922 mg | 62% | |
*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.
