For a vegetarian version, substitute vegetable stock for beef stock. Feel free to adjust the amount of cayenne pepper to control the level of heat. Serve with a dollop of plain yogurt or a sprinkle of chopped peanuts for added texture and flavor. Leftovers taste even better the next day!
Quick and Hearty Eggplant Stew
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS3
Embark on a culinary journey with this aromatic eggplant stew, a symphony of Indian spices gently simmered to perfection and served over a bed of fluffy rice. A truly comforting and flavorful dish!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Fiber11 g
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Protein11 g
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Saturated Fat1 g
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Sodium395 mg
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Sugar6 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Partially peel the eggplant, then dice into uniform cubes. Set aside. (5 minutes)
02
Step
3 mins
In a small bowl, meticulously blend the curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper. Reserve this fragrant spice mix. (3 minutes)
03
Step
15 mins
Begin the rice: In a saucepan, bring the beef stock, a quarter cup of scallions, and ground ginger to a rolling boil. Stir in the rice and kosher salt. Cover tightly, reduce the heat to the lowest setting, and gently simmer until the rice is tender and has absorbed all the liquid. (15 minutes)
04
Step
5 mins
Continue with the stew: Generously coat the bottom of a heavy-bottomed pan with olive oil. Add the minced onion and garlic, warming over medium heat until they release their aromatic oils. (5 minutes)
05
Step
6 mins
Introduce the cubed eggplant to the onion mixture. Cover the pan and cook, stirring periodically, until the eggplant begins to soften. (6 minutes). Remove the lid and stir in the chopped tomatoes. Simmer, stirring occasionally, until the tomatoes break down and create a luscious sauce (5 minutes). Stir in the black beans and half of the sliced scallions; the stew should thicken beautifully due to the tomatoes.
06
Step
5 mins
Pour in 1 cup of beef stock and incorporate the reserved spice mix. Bring to a gentle boil, stirring occasionally. As the stew simmers and reduces, add up to 1 cup more beef stock to achieve your desired consistency. Approximately 1 minute before serving, stir in the fresh cilantro and remaining scallions, infusing the stew with a final burst of freshness.(10 minutes)
07
Step
10 mins
Serve the vibrant eggplant stew over the bed of perfectly cooked rice. Garnish with extra cilantro if desired.
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