Best 3 Eggplant Stew So Great Youll Clean Your Plate Recipes

Eggplant stew is a hearty, flavorful, and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover eggplant and other vegetables, and it can be easily customized to suit your own taste. This article presents three delicious eggplant stew recipes, each with its own unique flavor profile. The first recipe is a classic Italian eggplant stew, featuring tender eggplant, juicy tomatoes, and aromatic herbs. The second recipe is a Moroccan-inspired eggplant stew, with a blend of spices like cumin, coriander, and paprika. The third recipe is a vegetarian eggplant stew, made with a variety of vegetables and a rich tomato sauce. All three recipes are easy to follow and can be prepared in under an hour. Whether you are looking for a comforting weeknight meal or a flavorful dish to impress your friends, these eggplant stew recipes are sure to satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT STEW SO GREAT, YOU'LL CLEAN YOUR PLATE!

Eggplant Stew so Great, You'll Clean Your Plate! image

I coined the name of this recipe. It is an Indonesian recipe(known as "Semur Terong") from an Indian chef, Chef Pawan Jain, from Dubai. I hope you enjoy it!

Provided by Charishma_Ramchanda

Categories Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb eggplant, sliced half lengthwise and then into slices approximately 1/2 inch thick
4 tablespoons pure wesson canola oil
4 -6 shallots, washed,peeled and sliced
1 clove garlic, peeled,washed and sliced
1/2 cup water
1 tablespoon sweet soy sauce
1/2 teaspoon black pepper
1 pinch ground nutmeg
1 teaspoon white vinegar
salt

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!

Nutrition Facts : Calories 167.6, Fat 14.3, SaturatedFat 1.1, Sodium 5.6, Carbohydrate 10.3, Fiber 4, Sugar 2.7, Protein 1.7

QUICK AND HEARTY EGGPLANT STEW

Quick and Hearty Eggplant Stew image

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

Ingredients

1 medium eggplant
2 tablespoons sweet curry powder
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
1 small onion, minced
1 clove garlic, minced
2 medium tomatoes, chopped, or more to taste
1 (15 ounce) can black beans, rinsed and drained
½ cup sliced scallions, divided
½ cup chopped fresh cilantro
1 cup beef stock, or more as needed
2 cups beef stock
¼ cup sliced scallions
1 teaspoon ground ginger
1 cup rice
1 pinch kosher salt

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

ANOTHER EGGPLANT STEW!

Another Eggplant Stew! image

This is a recipe from my dad's vegan cookbook. My sister used to be vegan, so he made it up for her and the rest of us, if we wanted to try the recipes.

Provided by WI Cheesehead

Categories Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
1 large onion, diced
1 large eggplant, pared and cubed
10 baby carrots
1 red bell pepper, cored and diced
1/2 green bell pepper, cored and diced
2 garlic cloves, crushed
2 (15 ounce) cans diced tomatoes, juice drained and reserved to make 1 cup
1/2 bay leaf
1/2 teaspoon thyme
1/4 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon paprika

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.

Nutrition Facts : Calories 245.8, Fat 14.3, SaturatedFat 2, Sodium 777.1, Carbohydrate 30.2, Fiber 9.6, Sugar 15.6, Protein 4.1

Tips:

Choose the right eggplant: Select eggplants that are firm and heavy for their size, with smooth, unblemished skin. Avoid eggplants that are soft, wrinkled, or have blemishes, as these may be bitter or overripe.
Salting the eggplant: Salting the eggplant before cooking helps to remove excess moisture and prevent bitterness. Slice the eggplant, sprinkle generously with salt, and let it rest for 30 minutes to 1 hour. Rinse the eggplant thoroughly before cooking.
Use a variety of vegetables: This recipe is versatile, so feel free to add other vegetables that you like. Some good options include zucchini, bell peppers, onions, mushrooms, and tomatoes.
Adjust the heat level: If you like spicy food, you can add more chili peppers or cayenne pepper to taste. If you prefer a milder stew, reduce the amount of chili peppers or omit them altogether.
Serve with your favorite sides: This eggplant stew can be served with a variety of sides, such as rice, pasta, or bread. You can also top it with grated Parmesan cheese or crumbled feta cheese for extra flavor.

Conclusion:

This eggplant stew is a delicious and versatile dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its smoky flavor and tender vegetables, this stew is sure to be a hit with your family and friends. So next time you are looking for a new and exciting way to enjoy eggplant, give this recipe a try.