STEW EGGPLANT RECIPES 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

ANOTHER EGGPLANT STEW! RECIPE - FOOD.COM

Another Eggplant Stew! Recipe - Food.com 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.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

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, FatContent 14.3, SaturatedFatContent 2, CholesterolContent 0, SodiumContent 777.1, CarbohydrateContent 30.2, FiberContent 9.6, SugarContent 15.6, ProteinContent 4.1

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