Stewed Eggplant Aubergine And Tomatoes Recipes

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TOMATO EGGPLANT BAKE



Tomato Eggplant Bake image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese

Steps:

  • Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

EASY GREEK-STYLE EGGPLANT RECIPE



Easy Greek-Style Eggplant Recipe image

All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 17

1.5 lb eggplant (cut into cubes)
Kosher salt
Extra Virgin Olive Oil
1 large yellow onion (chopped)
1 green bell pepper (stem and innards removed, diced)
1 carrot (chopped)
6 large garlic cloves (minced)
2 dry bay leaves
1 to 1 1/2 tsp sweet paprika OR smoked paprika
1 tsp organic ground coriander
1 tsp dry oregano
3/4 tsp ground cinnamon
1/2 tsp organic ground turmeric
1/2 tsp black pepper
1 28- oz can chopped tomato
2 15- oz cans chickpeas (reserve the canning liquid)
Fresh herbs such as parsley and mint for garnish

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.

Nutrition Facts : Calories 144.3 kcal, Sugar 9 g, Sodium 430.5 mg, Fat 2.1 g, SaturatedFat 0.3 g, Carbohydrate 28.1 g, Fiber 9.6 g, Protein 6.8 g, UnsaturatedFat 0.4 g, ServingSize 1 serving

EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY



Eggplant Potato Tomato Stew Recipe by Tasty image

Here's what you need: medium yukon potatoes, medium eggplants, red bell peppers, olive oil, salt, pepper, medium yellow onion, tomato paste, garlic, smoked paprika, chickpeas, medium beefsteak tomatoes, low sodium vegetable broth, fresh parsley

Provided by Rachel Gaewski

Categories     Dinner

Yield 5 servings

Number Of Ingredients 14

4 medium yukon potatoes
2 medium eggplants, chopped
2 red bell peppers, seeded and chopped
5 tablespoons olive oil, divided
1 teaspoon salt, plus more to taste, divided
¾ teaspoon pepper, plus more to taste, divided
1 medium yellow onion, diced
1 tablespoon tomato paste
3 cloves garlic, minced
1 teaspoon smoked paprika
15 oz chickpeas, 1 can, drained and rinsed
3 medium beefsteak tomatoes, diced
1 ½ cups low sodium vegetable broth
fresh parsley, for serving

Steps:

  • Preheat the oven to 400ºF (200ºC).
  • With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
  • Drain the potatoes, and rinse with cold water. Peel off the skin.
  • Cut the potatoes into ½-inch (1 cm) pieces and set aside.
  • Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
  • Bake for 25 minutes, flipping halfway through.
  • Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
  • Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
  • Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
  • Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
  • Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
  • Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
  • Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 86 grams, Fat 28 grams, Fiber 16 grams, Protein 13 grams, Sugar 22 grams

EGGPLANT AND TOMATO STEW



Eggplant and Tomato Stew image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 9

4 eggplants, trimmed but whole
Olive oil, for sauteing
1 Spanish onion, chopped
4 cloves garlic, chopped
2 round, ripe tomatoes, chopped
1 teaspoon hot pepper sauce
1 tablespoon ketchup
1 tablespoon parsley, chopped
Serving suggestion: lavash crackers.

Steps:

  • Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes.
  • Remove all the meat from the eggplant.
  • In a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor.
  • Pulse until it becomes creamy.
  • Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.

OLD FASHIONED BEEF STEW WITH EGGPLANT



Old Fashioned Beef Stew With Eggplant image

This beef stew recipe has sweet eggplant, tender beef, fresh herbs, San Marzano tomatoes, cinnamon, and lots of aromatics.

Provided by by Jenny | The Greek Foodie

Categories     Meats

Number Of Ingredients 13

2 lb beef chuck (cut in 1 inch cubes aprox.)
2 eggplants (cut in 1 inch cubes)
28 oz San Marzano tomatoes
1 red onion (diced)
4-5 cloves garlic ( sliced)
4-5 sprigs fresh thyme
4-5 sprigs fresh oregano
1 tablespoon Greek dry oregano
1 tablespoon nutmeg
1 tablespoon cumin
1 cinnamon stick
6 tablespoons extra virgin olive oil
2 tablespoons all purpose flour

Steps:

  • Preheat the oven top 325 F.
  • Cut the eggplant cubes. Oil a baking sheet with 1 tablespoon of olive oil.
  • Add the eggplant pieces to the baking sheet. Brush a little olive oil on top of each eggplant cube. Season with sea salt, freshly ground pepper and a pinch of oregano. Bake cubes for 30 to 45 min or until eggplant flesh is soft and a light golden color. When done remove baking sheet with eggplants from oven and set aside.
  • Dry the beef pieces well using a paper towel. Season with salt and pepper. Lightly dust 1 - 2 tbsp all purpose flour all over beef.
  • In a large pot heat 2 tbsp olive oil. Brown the beef, a few pieces at a time all over, about 2-3 minutes. Remove beef pieces on a plate and set aside.
  • Add the onion. Season with salt and pepper. Sauté for 1-2 min. Add the garlic, cumin, cinnamon, nutmeg and oregano. Stir and sauté for 2 minutes
  • Add the tomatoes. Gently crush them to eliminate any big chunks. Mix well. Add the beef, 1/2 cup of water, some fresh thyme and oregano sprigs. Stir gently, cover and simmer in low heat for 1 hour.
  • Add eggplant pieces to the stew. Stir gently, cover and simmer for another 30 to 45 min or until beef is soft and almost falling apart with a fork. Adjust salt and pepper to taste. and serve.

Nutrition Facts : Calories 493 kcal, Sugar 10 g, Sodium 136 mg, Fat 33 g, SaturatedFat 10 g, Carbohydrate 21 g, Fiber 8 g, Protein 33 g, Cholesterol 104 mg, ServingSize 1 serving

MOROCCAN-STYLE CHICKEN AND EGGPLANT STEW



Moroccan-Style Chicken and Eggplant Stew image

With many spices that light up the flavors and chicken that falls from the bone, this hearty dish gets them asking for seconds. Eggplant never had it so good.

Provided by Blue Buddha

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 2h1m

Yield 6

Number Of Ingredients 20

1 teaspoon olive oil
1 large eggplant, cut into 1-inch cubes
6 tablespoons olive oil, divided
1 pinch salt and ground black pepper to taste
2 cups sliced onions
12 cloves garlic, chopped
1 tablespoon paprika
1 ½ teaspoons coarse kosher salt
1 ½ teaspoons ground coriander
1 ½ teaspoons ground fennel seeds
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
2 (14.5 ounce) cans stewed tomatoes, hand-crushed and juice reserved
2 cups sliced red bell peppers
½ cup white wine
3 tablespoons fresh lemon juice, or more to taste
1 (4.5 pound) whole chicken, separated and breasts split and skinned
1 tablespoon chopped fresh marjoram

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 teaspoon olive oil.
  • Place eggplant in a large bowl. Drizzle 1/4 cup olive oil over eggplant and toss to coat. Spread eggplant on the prepared baking sheet.
  • Bake in the preheated oven, stirring occasionally, until eggplant is softened and browned, about 25 minutes. Season with salt and pepper.
  • Heat 2 tablespoons olive oil in a large, wide pot over medium-high heat; cook and stir onions and garlic until onions are softened, about 10 minutes. Stir paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric into onion mixture; cook and stir for 1 minute.
  • Mix tomatoes, half of the reserved tomato juice, red bell peppers, white wine, and lemon juice into onion mixture; bring to a boil. Reserve the remaining tomato juice to thin the stew if needed.
  • Arrange chicken in a single layer in the pot; cover with some of the tomato mixture. Return stew to a boil; reduce heat to medium-low, cover, and simmer for 15 minutes. Flip chicken, cover, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Stir eggplant and marjoram into stew; simmer uncovered until heated through, about 10 minutes.

Nutrition Facts : Calories 991 calories, Carbohydrate 26.7 g, Cholesterol 255.4 mg, Fat 66.7 g, Fiber 8.1 g, Protein 67.5 g, SaturatedFat 16.8 g, Sodium 1053.7 mg, Sugar 11.6 g

EGGPLANT STEW



Eggplant Stew image

I wanted to use my slow cooker convenience for fresh summer eggplant and squash, so I came up with this recipe. Using the slow cooker makes this an easy and tasty stew. Even people who don't like eggplant love this stew. Serve in bowls with your favorite whole grain bread to sop up the juices.

Provided by TT

Categories     Soups, Stews and Chili Recipes     Stews

Time 8h20m

Yield 6

Number Of Ingredients 11

2 (15 ounce) cans diced tomatoes
1 eggplant, peeled, quartered, and cut into rounds
2 yellow squash, halved and sliced
2 zucchini, cut into rounds
1 cup water
1 large onion, sliced and quartered
1 (4 ounce) can sliced mushrooms with juice
1 tablespoon extra-virgin olive oil
1 tablespoon chopped garlic
1 tablespoon dried oregano
salt to taste

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.

Nutrition Facts : Calories 109.3 calories, Carbohydrate 18.1 g, Fat 2.8 g, Fiber 7.2 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 338.5 mg, Sugar 7.8 g

STEWED EGGPLANT (AUBERGINE) AND TOMATOES



Stewed Eggplant (Aubergine) and Tomatoes image

Make and share this Stewed Eggplant (Aubergine) and Tomatoes recipe from Food.com.

Provided by Terri in PA

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup butter
1 small sweet onion, chopped
1 eggplant, peeled and cut into 1 inch cubes
4 ripe tomatoes, peeled, seeded and chopped
1 teaspoon fresh oregano
1 teaspoon fresh thyme
salt and pepper

Steps:

  • Place eggplant in a bowl and sprinkle with salt to draw out excess moisture for about 30 minutes.
  • Rinse in a colander with cold water and pat dry.
  • Melt butter in a large saucepan and saute onion until tender.
  • Add eggplant, tomatoes, oregano, thyme and salt and pepper.
  • Cover and simmer over low heat stirring frequently for 45-60 minutes.

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EGGPLANT STEW ~ KAWAJ RECIPE | LEITE'S CULINARIA
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2018-11-07 In a large pot set over medium-high heat, warm the oil. Add the onion and cook until fragrant, about 1 minute. Add the potatoes, followed by the eggplant. Do …
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  • In a large pot set over medium-high heat, warm the oil. Add the onion and cook until fragrant, about 1 minute. Add the potatoes, followed by the eggplant. Do not stir. Sprinkle with the paprika, pepper, 2 teaspoons salt, and then the chopped parsley. Do not stir. Cover and cook for 5 minutes.
  • Place the tomatoes on top and sprinkle with 1 teaspoon salt. Do not stir. Cover and cook until the tomatoes begin to soften, about 7 minutes.
  • Stir all the vegetables together, cover, and cook until slightly softened, 10 to 15 minutes. Give everything a good stir, scraping and incorporating any browned bits on the bottom of the pot.
  • Cover and cook until the vegetables are tender, the tomatoes have broken down, and the sauce has thickened, 10 to 15 minutes.


MOROCCAN EGGPLANT AND TOMATO STEW | MINIMALIST BAKER RECIPES
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2018-11-06 Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper. Add diced eggplant, drizzle with avocado or …
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STEWED EGGPLANT AND TOMATOES WITH POLENTA | CAFE JOHNSONIA
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2013-09-13 For stewed eggplant and tomatoes: In a large skillet, heat the olive oil. Add the onion, season with a little sea salt and cook, stirring frequently until the onion turns golden and softens, about 10-15 minutes. Add the garlic next and cook for 1 minute, or until fragrant. Next add the eggplant. Season again with a sprinkle of sea salt. Cook, stirring often until eggplant …
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STEWED EGGPLANT AND TOMATOES RECIPE | CDKITCHEN.COM
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Place eggplant in a bowl and sprinkle with salt to draw out excess moisture for about 30 minutes. Rinse in a colander with cold water and pat dry. Melt butter in a large saucepan and saute onion until tender. Add eggplant, tomatoes…
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  • Set the Instant Pot in saute mode, and when it hot, add the 2 tbsp of olive oil. After 30 seconds, add the chopped onion and garlic.
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  • If you’re using small aubergines / eggplants, cut them lengthwise in half. If you’re using the large ones, cut them in approx. 1cm / 0.4″ thick slices.
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  • Peel the eggplants and chop them into small cubes or in to circles. Sprinkle the chopped eggplants with some salt. This will remove its bitterness . Wash the salt off the eggplants after 30 to 40 minutes. Instead of this, the eggplants can be put in salty water and washed after half an hour.
  • In order to sauté the onions for some minutes, add some oil or butter to a pan. Start stir frying them and when turned to golden, take them out of the pan. Put the garlic in the pan, sauté it for some minutes as well. When done, they should be taken out of the pan.
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MNAZELEH - MIDDLE EASTERN CHICKPEA EGGPLANT STEW RECIPE ...
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CAPONATA RECIPE - EGGPLANT AND PEPPER STEW FROM SICILY
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2019-12-23 · Goje Bademjoon – Persian Tomato Eggplant Stew. Course Main Course Cuisine Persian Keyword aubergine, dried tomatoes, eggplant, goje … From igotitfrommymaman.com Estimated Reading Time 5 mins. If you’re using small aubergines / eggplants, cut them lengthwise in half. If you’re using the large ones, cut them in approx. 1cm / 0.4″ thick slices. Spread them out on a plate ...
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