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!
Tried this recipe?Mention @sourandsweets or tag #sourandsweets!
Ingredients
- 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
Instructions
- 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!
Video
Nutrition: Please note that the nutrition label provided is an estimate only.
Serving: 1servingCalories: 265kcalCarbohydrates: 33gProtein: 6gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 834mgPotassium: 1264mgFiber: 15gSugar: 19gVitamin A: 392IUVitamin C: 16mgCalcium: 53mgIron: 2mg