Eggplant Stew So Great You Ll Clean Your Plate Recipes

Steps:

• Preheat the oven to 400ºF (200ºC).
• With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
• Drain the potatoes, and rinse with cold water. Peel off the skin.
• Cut the potatoes into ½-inch (1 cm) pieces and set aside.
• Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
• Bake for 25 minutes, flipping halfway through.
• Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
• Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
• Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
• Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
• Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
• Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
• Enjoy!

Steps:

• Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes.
• Remove all the meat from the eggplant.
• In a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor.
• Pulse until it becomes creamy.
• Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.

Steps:

• Heat 2 tbsps.
• of oil in a wide skillet on medium flame.
• Add the eggplant slices to the hot oil.
• Lightly saute the eggplant until it is light brownish in colour.
• Remove from flame and drain on clean kitchen paper towels.
• Keep aside.
• Add the remaining oil to the skillet.
• Toss in the shallots and garlic.
• Stir-fry until the raw smell of both is gone.
• Takes about 5-7 minutes on medium heat.
• Add water, soy sauce, Pepper, nutmeg, vinegar and sauce.
• Stir well.
• Allow this sauce to cook for 2-3 minutes.
• Add the fried eggplants.
• Cook for 2-3 minutes more.
• Gently stir the pan or shake it gently several times to mix the eggplants in the prepared sauce, being careful not to break/mash the same.
• Check for seasoning.
• Remove from flame.
• Serve hot with Vegetarian Nasi Goreng (Fried Rice){recipe number:44512} or plain steamed rice.
• Enjoy!

Steps:

• Heat oil in a large skillet, and saute onions for 2 minutes.
• Add eggplant and carrots and saute for 5 more minutes, stirring frequently.
• Add remaining ingredients and cook, covered, on medium-low heat for 5 minutes, stirring often. Vegetables should be tender, but not mushy.

Steps:

• Combine the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic in the slow cooker insert.
• Using an electric coffee mill or a mortar and pestle, grind the peppercorns, allspice berries, cinnamon, and red pepper flakes to a powder.
• Add the spices to the vegetables, cover, and cook on low for 3 to 4 hours, or until the vegetables are tender.
• Stir in the olive oil and parsley, and add salt to taste just before serving.
• Suggested Beverage
• I think I'd choose a Merlot or Cabernet to accompany this dish.