Vegan Eggplant Stew
This Easy Vegan Eggplant Stew is very simple and tasty. There is one extra step that makes the eggplant meaty, tender, and so soft.
Servings: 6 servings
- 3 small eggplants
- 2 tbsp. salt
- 3 bell peppers any color
- 1 medium onion
- ⅓ cup olive oil or other oil
- ¼ tsp. red pepper flakes
- 3 garlic cloves
- ⅓ cup chopped cilantro
- ½ tsp. pepper
Peel the eggplants, slice them into ½-inch-thick circles, and then into thick sticks.
Place the eggplants into a large bowl, add the salt, and mix well. Transfer the salted eggplants to a large colander, place a mixing bowl underneath, and leave it in the fridge overnight.
When ready to cook, remove the eggplants from the fridge and rinse well. Let them drain while you move to the next step.
Add oil to a large skillet and sauté the onions and bell peppers for 5 minutes.
Add the red pepper flakes and the rinsed eggplants. Cook over medium heat for about 30-35 minutes, until the eggplants are very soft. (If you see that the eggplants are starting to stick to the skillet while cooking, you can add a splash of water or a bit more oil.)
Add the pepper, garlic, and cilantro. Cook for 1 more minute and then turn off the heat.
HELPFUL TIPS & TRICKS
Eggplant. I like to peel the skin off the eggplant, but feel free to keep it on, if you prefer.
Salt. Because the eggplant is “marinated” in salt overnight, it absorbs it, so usually, there is no need to add extra salt. However, if you don’t soak it long enough, or just like things on the saltier side, go ahead and add some extra salt at the end of cooking.
What Skillet to Use. You can use a non-stick or stainless steel skillet. If a stainless steel skillet is used, the eggplant may start sticking to the pan at some point, so you can add some water or extra oil to prevent that. Also, if you don’t have a large enough skillet, you can use a Dutch oven instead.
Herbs. Be generous with the fresh herbs. They add a lot of flavor. Also, use the herbs you like most. Fresh cilantro, parsley, and dill all work really well here.
Calories: 193kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 400mg | Potassium: 683mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2036IU | Vitamin C: 83mg | Calcium: 34mg | Iron: 1mg