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Garlic Eggplant

Garlic Eggplant recipe image
This Garlic Eggplant dish transforms humble vegetables into a deeply satisfying meal. Japanese eggplants are prized here for their mild, sweet flavor and tender texture, which meld beautifully with earthy mushrooms and caramelized onions. The generous amount of crushed garlic infuses the entire pot with aromatic warmth, while fresh or dried basil adds a fragrant herbal finish. Cooked slowly until the eggplant is meltingly soft, this stew is perfect for a cozy dinner. It is naturally vegan and fat-free, making it a light yet hearty option. Serve it warm as a main course or alongside grains for a complete, comforting plate.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 91.5
Dietary: Gluten-free, Vegetarian
Description
This Garlic Eggplant dish transforms humble vegetables into a deeply satisfying meal. Japanese eggplants are prized here for their mild, sweet flavor and tender texture, which meld beautifully with earthy mushrooms and caramelized onions. The generous amount of crushed garlic infuses the entire pot with aromatic warmth, while fresh or dried basil adds a fragrant herbal finish. Cooked slowly until the eggplant is meltingly soft, this stew is perfect for a cozy dinner. It is naturally vegan and fat-free, making it a light yet hearty option. Serve it warm as a main course or alongside grains for a complete, comforting plate.
Ingredients
  • 1 md Onion - coarsely chopped
  • 8 ounce Mushrooms - quartered
  • 6 Japanesse Eggplants - cut in
Directions
  1. 1
    If using regular eggplant instead of Japanese, cut into cubes and salt them, then let drain for a couple of hours to remove bitterness. Rinse and pat dry before proceeding.
  2. 2
    Crush or finely chop 3/4 head of garlic.
  3. 3
    In a large heavy-bottomed pan or Dutch oven, sauté the chopped onions in water or vegetable stock over medium heat until soft and sweet.
  4. 4
    Add the mushrooms, eggplant pieces, crushed garlic, and 1 cup of water to the pan.
  5. 5
    Stir occasionally and keep on medium-high heat until the water comes to a boil, about 2 minutes.
  6. 6
    Reduce the heat to a simmer, cover the pan, and cook for about 30 minutes, or until the eggplant is very soft and tender.
  7. 7
    Stir in 1 tablespoon dried basil (or 1/4 cup fresh chopped basil), and season with salt and pepper to taste.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 91.5kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 15.5mg1%
Total Carbohydrate 17.8g6%
Dietary Fiber 6.9g28%
Sugars 10.3g
Protein 8.0g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This stew tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop before serving.

Ingredient Substitution: Japanese eggplants are preferred for their sweeter flavor and thinner skin, but regular globe eggplants work well if salted and drained beforehand to reduce bitterness.

Variation: For a heartier version, add 6-8 plum tomatoes to the pot along with the mushrooms and eggplant.

Tip: Use vegetable stock instead of water for a richer flavor profile during the sautéing and simmering process.

Keywords: garlic, eggplant, mushrooms, onion, vegan, stew, basil, simmered, vegetable, fat-free, healthy, dinner, plant-based, comfort food, easy, gluten-free
Read it online: https://www.chefs-mate.com/recipe/garlic-eggplant/