Freekeh Eggplant Stew Food

FREEKEH EGGPLANT STEW RECIPE

Freekeh Eggplant Stew Recipe image

Freekeh--a whole grain cracked wheat with a nutty flavor and texture--adds fiber to this delicious eggplant stew that will delight and satisfy everyone at your table.

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

3 cups water
1 cup cracked freekeh
1 pinch salt (optional)
2 tablespoons cooking oil
1 onion, diced
2 eggplants, peeled and cubed
2 (16 ounce) cans diced tomatoes
2 russet potatoes, peeled and chopped
2 carrots, peeled and chopped
1 sweet potato, peeled and chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Bring water, freekeh, and salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until water has been absorbed, 15 to 20 minutes. Set aside. While the freekeh is cooking, heat oil in a pot over medium heat. Stir in onion; cook until softened, 5 to 7 minutes. Add eggplant and cook, stirring frequently, about 10 minutes. Add tomatoes, russet potatoes, carrots, sweet potato, cumin, coriander, turmeric, salt, and pepper. Reduce heat to medium-low heat and simmer, covered, about 30 minutes. Add cooked freekeh and simmer for 10 minutes more.

FREEKEH EGGPLANT STEW

Freekeh Eggplant Stew image

Freekeh is a whole grain cracked wheat with a nutty flavor and texture. If you can't find it, bulgur will work as well.

Provided by Lady at the Stove

Categories Stew

Time 1h10m

Yield 8

Number Of Ingredients 15

Ingredients

3 cups water
1 cup cracked freekeh
1 pinch salt
2 tablespoons cooking oil
1 onion, diced
2 eggplants, peeled and cubed
2 (16 ounce) cans diced tomatoes
2 russet potatoes, peeled and chopped
2 carrots, peeled and chopped
1 sweet potato, peeled and chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Bring water, freekeh, and salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until water has been absorbed, 15 to 20 minutes. Set aside.
While the freekeh is cooking, heat oil in a pot over medium heat. Stir in onion; cook until softened, 5 to 7 minutes. Add eggplant and cook, stirring frequently, about 10 minutes. Add tomatoes, russet potatoes, carrots, sweet potato, cumin, coriander, turmeric, salt, and pepper. Reduce heat to medium-low heat and simmer, covered, about 30 minutes. Add cooked freekeh and simmer for 10 minutes more.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 48.8 g, Fat 4.8 g, Fiber 11.7 g, Protein 7.9 g, SaturatedFat 0.6 g, Sodium 524.6 mg, Sugar 9.5 g

ANOTHER EGGPLANT STEW!

Another Eggplant Stew! 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.

Provided by WI Cheesehead

Categories Stew

Time 20m

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, Fat 14.3, SaturatedFat 2, Sodium 777.1, Carbohydrate 30.2, Fiber 9.6, Sugar 15.6, Protein 4.1

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