Eggplant stew with rice
04.06.2019
A super-easy, comfort-food recipe… For you, from me. I make this often and it’s always satisfying. It’s full of vegetables and the eggplant seems to make meat (alternatives) unnecessary… Having said that, I do like it with a bit of sautéed tempeh or tofu – so you can always add that. Enjoy!
Prep time
ca. 30 minutes
Portion
2
Shelf life
2 days in the fridge in air container or 3 months in freezer
Supplies
Pan, steaming basket
Ingredients
ca. 30 minutes
Portion
2
Shelf life
2 days in the fridge in air container or 3 months in freezer
Supplies
Pan, steaming basket
Ingredients
1 head of broccoli (optional)
Brown basmati rice
1 eggplant, chopped
2 glasses of water
250 g/8.5 oz. mushrooms
2 medium onions
2 cloves garlic
½ tsp (or to taste) cayenne
1 tsp curry powder
splash of maple syrup, optional
small handful flat-leaf parsley, chopped
½ tsp (or to taste) Celtic sea salt
1 tbsp tamari
Black pepper, to taste
1 ½ tbsp ghee (or coconut oil)
An easy and tasty, weekday recipe! You can also double the recipe and then you won’t have to cook the next day! ;)
Method
Cook the rice according to the package instructions and steam the broccoli (see recipe below). Chop the eggplant. Heat the ghee in a frying pan. Sauté the eggplant for about two minutes, stirring well, and then add the water. Allow to simmer until the eggplant is cooked and all of the water is absorbed. Is the eggplant still not fully cooked? Add a bit more water and let it simmer again. Meanwhile, finely chop the mushrooms, onions and garlic, add to the eggplant in the pan, along with the cayenne, curry and maple syrup and sauté, stirring often, until the onion is glassy. Add the tamari and parsley. Stir again and leave on the heat for another 30 seconds and you’re done! Divide in to bowls and enjoy. Also tasty with sautéed tempeh or tofu!
Steaming broccoli
Remove the rosettes from the head of broccoli and slice the stem into thick pieces (I don’t waste food! ;)). Steam the broccoli in a steaming basket in a small pot with a lid filled with water about an inch deep (not so much that the basket is under water). Heat the pan on medium heat, cover the pan and bring the water to a boil. Once the water is boiling, add the broccoli rosettes and stem pieces to the steaming basket. Steam for about three to five minutes with the lid on. I like it best when the broccoli is still a bit crunchy.
Cook the rice according to the package instructions and steam the broccoli (see recipe below). Chop the eggplant. Heat the ghee in a frying pan. Sauté the eggplant for about two minutes, stirring well, and then add the water. Allow to simmer until the eggplant is cooked and all of the water is absorbed. Is the eggplant still not fully cooked? Add a bit more water and let it simmer again. Meanwhile, finely chop the mushrooms, onions and garlic, add to the eggplant in the pan, along with the cayenne, curry and maple syrup and sauté, stirring often, until the onion is glassy. Add the tamari and parsley. Stir again and leave on the heat for another 30 seconds and you’re done! Divide in to bowls and enjoy. Also tasty with sautéed tempeh or tofu!
Steaming broccoli
Remove the rosettes from the head of broccoli and slice the stem into thick pieces (I don’t waste food! ;)). Steam the broccoli in a steaming basket in a small pot with a lid filled with water about an inch deep (not so much that the basket is under water). Heat the pan on medium heat, cover the pan and bring the water to a boil. Once the water is boiling, add the broccoli rosettes and stem pieces to the steaming basket. Steam for about three to five minutes with the lid on. I like it best when the broccoli is still a bit crunchy.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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