EGGPLANT RECIPES STEW RECIPES

Name: Eggplant and Tomato Stew
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 6 to 8 servings
Cuisine: argentinean
Ingredients: 4 eggplants, trimmed but whole; Olive oil, for sauteing; 1 Spanish onion, chopped; 4 cloves garlic, chopped; 2 round, ripe tomatoes, chopped; 1 teaspoon hot pepper sauce; 1 tablespoon ketchup; 1 tablespoon parsley, chopped; Serving suggestion: lavash crackers.

EGGPLANT AND TOMATO STEW RECIPE | FOOD NETWORK

Eggplant and Tomato Stew Recipe | Food Network image

Provided by Food Network

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

4 eggplants, trimmed but whole
Olive oil, for sauteing
1 Spanish onion, chopped
4 cloves garlic, chopped
2 round, ripe tomatoes, chopped
1 teaspoon hot pepper sauce
1 tablespoon ketchup
1 tablespoon parsley, chopped
Serving suggestion: lavash crackers.

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.

Nutrition Facts : ServingSize 1 of 6 servings, Calories 194, FatContent 8g, SaturatedFatContent 1g, CarbohydrateContent 30g, FiberContent 12g, SugarContent 16g, ProteinContent 5g, CholesterolContent 0mg, SodiumContent 97mg

EGGPLANT AND CHICKPEA STEW RECIPE - NYT COOKING

Eggplant and Chickpea Stew Recipe - NYT Cooking image

Provided by Nigella Lawson

Total Time 50 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 onions, chopped into 1/2-inch chunks
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 1/2 teaspoons salt, or as needed
2 eggplants, diced into 1-inch cubes (6 1/2 cups)
1/2 cup white wine
1 3/4 cups canned crushed tomatoes
3 cups drained, canned chickpeas (garbanzos)

Steps:

Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.
Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and chickpeas and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.
Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with herbed and butterflied leg of lamb.

Nutrition Facts : @context http//schema.org, Calories 270, UnsaturatedFatContent 8 grams, CarbohydrateContent 37 grams, FatContent 10 grams, FiberContent 13 grams, ProteinContent 10 grams, SaturatedFatContent 1 gram, SodiumContent 1029 milligrams, SugarContent 12 grams

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