Spiced Eggplant Stew Food

SPICY EGGPLANT STEW

Steps:

• Turn the Instant Pot to the saute setting.
• Heat the olive oil, then add minced and chili. Fry for 30 seconds.
• Then add the eggplant and onion. Sauté for 5-6 minutes stirring occasionally.
• Add the rest of the ingredients, except for the chopped parsley. Stir well.
• Cover with the lid, and pressure cook on High setting for 20 minutes.
• After the cooking time is up, you can let the pressure release naturally or use the quick release.
• Serve with warm naan or pita bread. Garnish the stew with the chopped parsley.

EASY GREEK-STYLE EGGPLANT RECIPE

Steps:

• Heat oven to 400 degrees F.
• Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
• In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
• Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
• Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
• Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
• When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

COZY EGGPLANT STEW

Steps:

• Coat the bottom of a large pot with the oil and place it over medium heat.
• Give the oil a minute to heat up, then add the eggplant and onion. Give everything a stir to coat the veggies evenly with the oil.
• Cook the eggplant and onion for about 10 minutes, stirring frequently, until the eggplant is very tender.
• Add the garlic, cumin, paprika, coriander, and red pepper flakes. Stir well and cook everything for about a minute, until the garlic becomes very fragrant.
• Stir in the broth, tomatoes, tomato paste, and chickpeas. Raise the heat and bring the liquid to a boil.
• Lower the heat and allow the stew to simmer for about 30 minutes, until the eggplant is very tender and the stew has thickened up a bit, stirring occasionally.
• Stir in the spinach and cook the stew for about 3 minutes more, until the spinach has wilted.
• Remove the pot from heat and season the stew with salt and pepper to taste.
• Ladle into bowls and serve.

MOROCCAN-SPICED EGGPLANT AND TOMATO STEW

Steps:

• Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
• Add diced eggplant, drizzle with avocado or olive oil, and sprinkle with salt. Toss to coat and roast for 30-35 minutes, flipping / tossing near the 20-minute mark.
• In the meantime, heat a large rimmed pan or pot over medium heat. Once hot, add oil (or water) and onions. Sauté for 4-5 minutes, stirring frequently, or until soft and slightly caramelized.
• Add garlic, cumin, and paprika and stir to coat. Cook for 1 minute more.
• Add tomatoes and their juices as well as water (or vegetable broth). Cover and bring to a simmer over medium heat. Cook for 4 minutes to allow the flavors to develop.
• Remove cover and add (rinsed, drained) chickpeas (optional), maple syrup, and harissa paste and stir to coat. Cover and simmer over medium-low heat.
• Remove roasted eggplant from oven, turn oven off, and add eggplant to the tomatoes and chickpeas. Stir to combine and cover. Simmer over medium-low / low heat for another 10 minutes to allow flavors to deepen.
• Taste and adjust flavors as needed, adding more maple syrup to balance the heat, cumin, or paprika for smokiness, salt to taste, or harissa paste for spice.
• Serve as is or over rice or grain of choice (or pasta or roasted vegetables) with wedges of fresh lemon and fresh chopped parsley or cilantro. Additional harissa paste can be added as garnish for additional heat.
• Store completely cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop, adding more water or vegetable broth as needed to rehydrate.

SPICY EGGPLANT & POTATO STEW

Steps:

• Heat the oil in a heavy skillet over a medium-high heat. Add the cumin seeds. When they start to darken and give off their distinct aroma, add the eggplant and garlic. Sprinkle with salt. Sauté until the garlic starts to color.
• Add the potatoes and peppers. Sauté until the potato and eggplant are golden, the eggplant soft, and the peppers are browned in spots, about 10 minutes. Add the turmeric and ginger, a grind or two of black pepper and cook for one minute.
• Add the tomatoes, and squeeze the ¼ lemon over the pan. Cook until the tomatoes give off their juices but still have some shape. You can add a couple tablespoons of water or stock to accelerate this. Stir in the mint. Serve immediately with Basic Roast Chicken or baked fish.

EGGPLANT STEW RECIPE

Steps:

• Heat oil in a large saucepan, add onions and cook until soft, about 3 minutes. Stir in garlic and green onions, cumin, smoked paprika, Italian seasoning, turmeric, thyme, allspice and cook until fragrant.
• Add diced tomatoes, tomato paste, Bragg's liquid aminos, eggplant, butter beans and vegetable broth. Bring to a boil, cover saucepan and reduce to simmer for 20 minutes or until thickened. Serve on a bed of rice or quinoa.

EGGPLANT AND CHICKPEA STEW

Steps:

• Throw all ingredients exept olives and chickpeas in the insert of the slowcooker and set for high heat and cook for 3 hours.After 3 hours, stir in chickpeas and olives and continue to cook on high heat until heated through, about 15 minutes. Serve over couscous, rice or quinoa.
• Throw all ingredients except olives into the insert of the instant pot, secure lid to locked position with vent closed. Set to cook on high pressure for 5 minutes. Allow pressure to release naturally for at least 10 minutes. Stir in olives. Serve over couscous, quinoa or rice.

INDIAN EGGPLANT STEW WITH SPICED BASMATI RICE

Steps:

• For the Vegetables:.
• Heat a large soup pot over medium to high heat and add the ghee or olive oil. Add the onions and garlic, cumin seeds, mustard seeds, ginger, and hot pepper until the onions are translucent and the mustard seeds begin to pop.
• Add the eggplant and mix well so the spices and ghee are absorbed, the let it cook for 8 minutes, stirring occasionally.
• Add the bunch of fresh spinach. There is no need to cut off the stems since many of the vitamins are found there. You can put the spinach in without chopping and it will cook down.
• Cover the stew pot for a few minutes until it cooks down and you can fit the rest of the ingredients in the pot.
• Add the tomatoes, turmeric, and salt and cook above for about 10 minutes, until spinach is soft. Add the garbanzo beans, lemon juice, and sugar, and cook for about 5 more minutes. Serve over spiced basmati rice.
• For Spiced Basmati Rice:.
• Bring water to a rolling boil, then reduce heat to low. Add the rice, ghee, and spices and mix well. Cook for 25-30 minutes then remove from the heat. Let the cooked rice sit for 5 minutes and then fluff the rice with a fork. You can also use a rice cooker to make the spiced rice.

INDIAN-SPICED EGGPLANT & CAULIFLOWER STEW

Steps:

• Heat a Dutch oven over medium heat.
• Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute.
• Transfer to a small bowl.
• Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes.
• Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the spices.
• Bring to a simmer.
• Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.
• Top each serving with optional dollop of yogurt; serve with basmatti rice & a loaf of 7 grain bread.
• **Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It's in the spice section of most supermarkets and specialty stores.

EGGPLANT STEW

Steps:

• Combine diced tomatoes, eggplant, yellow squash, zucchini, water, onion, sliced mushrooms, olive oil, garlic, oregano, and salt in a 6-quart slow cooker.
• Cook on Low until eggplant is tender, about 8 hours.

SPICED EGGPLANT STEW

Steps:

• Wipe the eggplants, cut the stems from them, and cut them into fat chunks. The dish will be more interesting to eat if you don't cut them too small. Put them into a colander, set in the sink, and sprinkle sea salt over them. Leave them for a good half hour, longer if you can.
• Peel and coarsely chop the onions, then cook them with the oil in a large pan over medium heat until they are soft, translucent, and sweet.
• While the onions are cooking, crush the cardamom pods with the flat blade of a knife or a rolling pin and shake out the little black seeds into a mortar or spice grinder (or a clean coffee grinder). Add the coriander seeds and the peppercorns and grind them to a coarse powder. The smell as you grind will convince you that there is much to be missed in buying ready-ground spices.
• Thinly slice the garlic. Peel the ginger and cut it into thin, matchsticklike shards. Stir the garlic and ginger into the onions along with the turmeric and ground spices. Peel and seed the tomatoes and add them to the pan.
• Rinse the eggplants of their salt and pat dry. Without oiling them, grill them on a ridged cast-iron grill pan until they are starting to soften and have dark grill lines across them. Turn them as you go, so that they are cooked on both sides, removing them as they are ready and replacing them with another batch. Add them to the onions, then pour in the stock and bring to a boil. Add the coconut milk, chiles, and a little salt and continue cooking at a simmer for about forty-five minutes. The eggplants should be very soft and silky but not actually falling apart.
• Lift out the eggplants, tomatoes, and some of the onion with a slotted spoon. Reduce the rest of the sauce by boiling hard for five minutes or so. Now ladle most, but not all, of the sauce into a blender and blitz until smooth and thick (take care to cover the top before you turn it on, the sauce is very hot). Return the vegetables and the sauce to the pot, then chop the mint and cilantro leaves and stir them in, together with a final seasoning of salt and black pepper. Serve with rice.