(Vegan) Persian Eggplant Stew

A thing i have discovered over the last five years right here (has it been that lengthy already?) is that humans have very strong critiques on eggplant. A few discover it to the be exceptional, especially whilst it’s spicy or paired with tomato sauce, others just don’t care approximately it, and irrespective of what you do with it, they’re never going to be converted. I, for one, am an eggplant LOVER. I really like how it may be used in so many one-of-a-kind recipes, how you may rework it and make it into patties, pizzas, meatballs, and basically the way it in no way fails to deliver. So you shouldn’t be amazed that this became the first recipe I tried while i bought Silk street Vegetarian. To be sincere, for extra than I’d like to confess it was additionally the simplest recipe I made from that cookbook. It became love before everything sight. A aggregate of eggplant, tomatoes, and spices that is just divine. I tinkered with the recipe four or five instances before I were given it down to what it's miles now.

(Vegan) Persian Eggplant Stew

I propose you are making this (Vegan) Persian Eggplant Stew as it tastes sincerely, genuinely precise. Rather precise. So scrumptious, it were given rave opinions, huge smiles, and empty bowls! And not handiest is it easy to make, it’s also budget-pleasant, no-time-to-prepare dinner pleasant, and considering that summer time is simply around the corner waistline friendly (which I realize all too properly how critical it is, or not?) 

Eggplant                Mint

It may be a weekend brunch or a weekday dinner or lunch or a “i can’t accept as true with it’s raining all weekend!” comfort prize. And because it reheats so nicely, it is outstanding to percent for paintings lunches. Serve it with steamed basmati rice (or cauliflower rice) to take in the sauce and you've a whole meal in your fingers. Awe-some!

(Vegan) Persian Eggplant Stew  


Components
  • Serves four
  • 1 big eggplant (approximately 1 ¼ lbs), cut into huge cubes
  • 2 teaspoons salt, divided
  • Three tablespoons vegetable oil
  • 2 medium onions, finely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon floor cumin
  • ½ teaspoon paprika
  • ½ teaspoon floor cinnamon
  • ¼ teaspoon floor black pepper
  • 4 big tomatoes (about 1 lb in overall), peeled, seeded and chopped
  • Four tablespoons freshly chopped mint
Guidelines
  1. Fill a big bowl with cold water, upload 1 teaspoon of salt and stir until it dissolves completely.
  2. Upload eggplant cubes to the bowl of water and allow sit for as a minimum 20 mins to attract out the bitterness.
  3. Drain the eggplant cubes and set apart.
  4. Heat oil in a massive saucepan over medium-high heat. Upload onions and sauté for about 6 minutes, till translucent. Add garlic and spices and sauté for 1 minute, until fragrant.
  5. Upload eggplant cubes and cook dinner on excessive for 10 minutes, stirring sometimes, until the eggplant begins to soften and starts to brown.
  6. Upload chopped tomatoes, ultimate teaspoon of salt, lessen the warmth to low, cowl with a lid, and simmer for 20 to twenty-five minutes.
  7. At this factor the eggplant ought to start to break down and the sauce thicken. If it looks dry add greater water multiple tablespoons at a time. If, alternatively, the sauce is just too thin, eliminate the lid and cook until it reaches the proper consistency.
  8. Take a taste and regulate seasoning as needed.
  9. Upload 3 tablespoons of chopped mint and supply an amazing stir, sprinkle with ultimate mint and serve!

Nutrition information
One serving yields 168 calories, 11 grams of fats, 18 grams of carbs, and three grams of protein.