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Mediterranean Vegan Eggplant Stew

Mediterranean Vegan Eggplant Stew

All-star eggplant recipe, prepared Kurdish style! Eggplants are cooked to tender perfection in tomato sauce. A perfectly satisfying low fat, vegan, gluten free dish!
5 from 1 vote
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Course: Side Dish
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 265kcal
Author: Jeehan


  • 4 eggplants cut into cubes
  • ¼ cup onion finely chopped
  • ¼ cup oil
  • ¼ cup tomato paste
  • 2 tablespoons pepper paste optional
  • 1 teaspoons salt
  • ½ teaspoon red pepper
  • ½ teaspoon black pepper
  • 1 packet sazon seasoning
  • 2 cups hot water or stock


  • First, cut the eggplant into cubes. sprinkle with salt and set aside for 20 minutes.
  • Next, in a pot, heat ¼ cup of olive oil over high heat. Add tomato paste and stir for one minute.
  • After that, add the eggplants, salt, black pepper, and red pepper, and sazon seasoning. Stir again then add ¼ cup chopped onions. Cover and cook until soft.
  • Finally, add two cups of water and simmer on medium heat for10 minutes.
  • Serve this stew with vermicelli rice, garnish it with freshly chopped parsley or cilantro, and enjoy!


Nutrition: Please note that the nutrition label provided is an estimate only.

Serving: 1serving | Calories: 265kcal | Carbohydrates: 33g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 834mg | Potassium: 1264mg | Fiber: 15g | Sugar: 19g | Vitamin A: 392IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 2mg