Main Page
Second course
Lean vegetable stew

Meatless Eggplant and Mushroom Stew

This meltingly tender eggplant stew won't leave anyone indifferent! Our whole family loves eggplant, so every last bit gets eaten. It's a wholesome, low-calorie dish that works for a fasting day or any other day.

Elena

Recipe author

Composition / ingredients

Servings:

Eggplant

580

Mushrooms (any kind)

300

Tomatoes

280

Bell pepper

200

Onion

Flour (for dredging)

Salt

Dry herbs (I used herbes de Provence)

0.5

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 2 g

Fats 25 % 3 g

Carbohydrates 58 % 7 g

60 kcal

GI: 71 / 0 / 29

Cooking method

Step 1:

Wash the vegetables and mushrooms. (P.S. I forgot to put the onion in the photo!)
Step 2:

Peel the eggplant.
Step 3:

Cut the eggplant into rounds about ⅜ inch (1 cm) thick. Lay them on a plate, sprinkle with salt, and let them sit for a while to draw out the bitterness.
Step 4:

While the eggplant rests, cut up the mushrooms.
Step 5:

Sauté the mushrooms and onion in an oiled skillet for about 10 minutes.
Step 6:

Cut up the pepper and tomatoes. If you don't like tomato skins, you can remove them by blanching: cut a small X in the skin, then dip the tomatoes in boiling water for 1 minute.
Step 7:

Add the chopped vegetables to the mushrooms and onion, fry for 5 minutes, then simmer for another 10.
Step 8:

Dredge the eggplant rounds in flour.
Step 9:

Fry them in a hot skillet with vegetable oil on both sides. I recommend setting each batch of fried eggplant on a paper towel to drain the excess oil.
Step 10:

Combine the mushrooms, vegetables, and eggplant. Season with salt, add your herbs (I used herbes de Provence), stir, and simmer everything together for another 10-15 minutes. Enjoy!