Vegan Savory Stewed Eggplant

Dive into the rich, comforting flavors of Vegan Savory Stewed Eggplant, a hearty plant-based dish that's perfect for weeknight dinners or cozy gatherings. This recipe showcases tender cubes of eggplant simmered to perfection in a luscious tomato-based sauce infused with aromatic herbs and spices like oregano, thyme, cumin, and paprika. A splash of balsamic vinegar adds a tangy depth, while sautéed onions and garlic provide an irresistible base of flavor. Ready in about an hour, this stewed eggplant is not only satisfying but also versatile—serve it over fluffy rice, with crusty bread, or enjoy it on its own. Packed with wholesome ingredients and gluten-free by nature, this dish is a must-try for vegans and flavor enthusiasts alike.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium-sized eggplant
• 3 tablespoons olive oil
• 1 large yellow onion
• 3 cloves garlic cloves
• 14 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Start by preparing the eggplants. Wash, peel, and cut them into 1-inch cubes. Sprinkle some salt over the eggplant pieces and let them sit for 20 minutes to draw out any bitterness. Afterward, rinse and pat them dry.

Step 2

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic to the pot and stir for another minute until fragrant.

Step 4

Stir in the canned diced tomatoes, tomato paste, vegetable broth, and balsamic vinegar, combining all the ingredients thoroughly.

Step 5

Add the dried oregano, thyme, ground cumin, paprika, salt, and black pepper. Mix well to ensure the spices are evenly distributed.

Step 6

Introduce the prepared eggplant cubes into the mixture, stirring gently to coat them completely with the tomato and spice sauce.

Step 7

Reduce the heat to low, cover the pot, and let the eggplant stew for 30 minutes, stirring occasionally, until the eggplant is tender and has absorbed the flavors.

Step 8

Once cooked, taste the stew and adjust the seasoning with more salt or pepper if needed.

Step 9

Garnish with freshly chopped parsley before serving. Enjoy the Vegan Savory Stewed Eggplant warm, either on its own or paired with rice or crusty bread.

Nutrition Facts

Serving size	(1833.6g)

Amount per serving	% Daily Value*
Calories	1038.7

Total Fat 59.2g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 8.8g
Cholesterol 7.9mg	0%
Sodium 4645.1mg	0%
Total Carbohydrate 118.5g	0%
Dietary Fiber 45.7g	0%
Total Sugars 65.3g
Protein 22.1g	0%

Vitamin D 0IU	0%
Calcium 372.7mg	0%
Iron 11.1mg	0%
Potassium 4292.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 8.1%

Carbs: 43.3%