In the realm of Italian cuisine, few dishes embody the vibrant flavors and rustic charm of the eggplant stew. This delectable dish, known as "Eggplant alla Parmigiana," is a symphony of textures and tastes, featuring tender eggplant slices, savory tomato sauce, and gooey melted cheese. It's a dish that has captured the hearts of food lovers worldwide, and for good reason. Our article presents a comprehensive guide to mastering this classic recipe, including step-by-step instructions, ingredient variations, and additional recipes that explore the versatility of eggplant. From the traditional "Eggplant Parmesan" to the lighter "Baked Eggplant Slices" and the unique "Eggplant Involtini," each recipe offers a unique take on this beloved dish. Whether you're a seasoned cook or a novice in the kitchen, our article will guide you through the process of creating this Italian masterpiece. So, prepare to tantalize your taste buds and embark on a culinary journey that celebrates the irresistible allure of eggplant stew.
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COZY EGGPLANT STEW
This hearty eggplant stew is made with a spiced tomato base, chickpeas and spinach. Packed with flavor and perfect for a weeknight dinner!
Provided by Alissa Saenz
Categories Entree
Time 1h5m
Number Of Ingredients 14
Steps:
- Coat the bottom of a large pot with the oil and place it over medium heat.
- Give the oil a minute to heat up, then add the eggplant and onion. Give everything a stir to coat the veggies evenly with the oil.
- Cook the eggplant and onion for about 10 minutes, stirring frequently, until the eggplant is very tender.
- Add the garlic, cumin, paprika, coriander, and red pepper flakes. Stir well and cook everything for about a minute, until the garlic becomes very fragrant.
- Stir in the broth, tomatoes, tomato paste, and chickpeas. Raise the heat and bring the liquid to a boil.
- Lower the heat and allow the stew to simmer for about 30 minutes, until the eggplant is very tender and the stew has thickened up a bit, stirring occasionally.
- Stir in the spinach and cook the stew for about 3 minutes more, until the spinach has wilted.
- Remove the pot from heat and season the stew with salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 248 kcal, Fat 10.1 g, SaturatedFat 1.4 g, Sodium 444 mg, Carbohydrate 34.3 g, Fiber 10.4 g, Sugar 10.8 g, Protein 7.4 g
ITALIAN VEGETABLE STEW (CIAMBOTTA)
Provided by Gina Marie Miraglia Eriquez
Categories Soup/Stew Onion Tomato Vegetarian Quick & Easy Dinner Lunch Celery Green Bean Bell Pepper Carrot Zucchini Family Reunion Healthy Vegan Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers. Add onions, celery, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes. Add eggplant and water and cook, covered, stirring occasionally, until eggplant is slightly softened, about 10 minutes.
- Stir in tomatoes with juice and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.
- Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add zucchini to boiling water and cook until crisp-tender, about 5 minutes. Transfer with slotted spoon to bowl with green beans. Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini.
- Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
BASIC ITALIAN EGGPLANT STEW
I made this as an alternative to higher calorie pasta dishes. This is easy to do in the oven or the crockpot. If done in the crockpot, expect the eggplant to become very soft and almost melt away into the stew. Please follow all the directions to prep the eggplant or this will not turn out well.
Provided by MandAs
Categories Stew
Time 2h15m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Cube the eggplant and toss with lemon juice promptly to prevent browning. Toss cubes with salt and leave to rest in a strainer for 30 to 60 minutes.
- While the cubes rest, brown the ground turkey and onions in a large deep pan. Add the tomato sauce, Italian seasoning, and pepper to the pot and simmer over low heat.
- Rinse the cubes very well and press them firmly with paper towels to remove as much liquid as possible.
- Combine eggplant with the sauce and cook for 20-30 minutes over medium-low heat. The longer you cook the stew, the softer the eggplant will become.
- The mixture can also be baked in the oven at 375 degrees for 5-40 minutes or on low in the crockpot for 4 to 6 hours.
QUICK AND HEARTY EGGPLANT STEW
This eggplant stew is simmered with tummy-warming Indian spices and served over rice.
Provided by Jessica Hawn
Categories Eggplant Recipes
Time 40m
Yield 6
Number Of Ingredients 21
Steps:
- Partially skin eggplant and cut into cubes; set aside.
- Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside.
- Start rice: bring beef stock, scallions, and ginger to a boil in a saucepan. Stir in rice and kosher salt. Cover, reduce heat to low, and simmer until tender, 10 to 15 minutes.
- Continue with stew: coat the bottom of a heavy pan with oil. Add onion and garlic and warm over medium heat until aromatic, 3 to 5 minutes.
- Stir eggplant into the onion mixture; cover and cook, stirring occasionally, for about 6 minutes. Remove cover and stir in tomatoes; simmer, stirring occasionally, for about 5 minutes. Stir in black beans and 1/2 of the scallions; the stew should be pretty thick at this point because of the tomatoes.
- Add 1 cup beef stock and stir in spice mix. Boil, stirring occasionally, for several minutes. Add up to 1 cup more beef stock as the stew cooks down to get the thickness you desire. About 1 minute before serving, stir in cilantro and remaining scallions to add flavor throughout.
- Serve stew over cooked rice.
Nutrition Facts : Calories 270.4 calories, Carbohydrate 49.4 g, Fat 4 g, Fiber 10.9 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 394.8 mg, Sugar 5.7 g
Tips:
- Choose the right eggplant: Look for eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are soft or have bruises or cuts.
- Soak the eggplant in salted water: This will help to remove the bitterness from the eggplant.
- Cook the eggplant over medium heat: This will help to prevent the eggplant from burning.
- Don't overcook the eggplant: The eggplant should be cooked until it is tender but still has a slight bite to it.
- Add your favorite ingredients: Feel free to add other vegetables, such as zucchini, bell peppers, or tomatoes, to your stew.
- Serve the stew with crusty bread or rice: This will help to soak up the delicious sauce.
Conclusion:
Italian eggplant stew is a hearty and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. So next time you are looking for a new recipe to try, give Italian eggplant stew a try. You won't be disappointed!
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