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Russian Baklaczan

Russian Baklaczan recipe image
This comforting Russian Baklaczan is a hearty, plant-based stew that combines roasted eggplant with earthy mushrooms, sweet carrots, and savory onions. The dish is brought together by a rich tomato paste sauce balanced with a hint of brown sugar and vinegar, creating a complex, tangy-sweet flavor profile. Its a satisfying main course that works beautifully for weeknight dinners or meal prep. The textures are tender and soft, making it easy to digest and enjoyable for the whole family. Serve it warm with crusty bread or over grains for a filling, wholesome meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 332.8
Dietary: Gluten-free, Vegetarian
Description
This comforting Russian Baklaczan is a hearty, plant-based stew that combines roasted eggplant with earthy mushrooms, sweet carrots, and savory onions. The dish is brought together by a rich tomato paste sauce balanced with a hint of brown sugar and vinegar, creating a complex, tangy-sweet flavor profile. Its a satisfying main course that works beautifully for weeknight dinners or meal prep. The textures are tender and soft, making it easy to digest and enjoyable for the whole family. Serve it warm with crusty bread or over grains for a filling, wholesome meal.
Ingredients
  • 1 Eggplant
  • 1 Onion; diced
  • 3 tablespoon Olive oil
  • 1 Green Pepper; diced
  • 1 pound Mushrooms
  • 10 ounce Carrots, frozen
  • 1 can Tomato paste
  • 1 tablespoon Brown sugar
  • 1 tablespoon Vinegar
  • 1 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 1/4 teaspoon Garlic salt
Directions
  1. 1
    Preheat oven to 350F (175C). Wrap the whole eggplant in aluminum foil and place on a baking sheet.
  2. 2
    Roast the eggplant in the oven for about 1 hour, or until it is very soft and collapses when squeezed.
  3. 3
    Remove eggplant from oven and let it cool enough to handle. Peel off the skin and dice the flesh into 1/2-inch pieces.
  4. 4
    While the eggplant roasts, heat olive oil in a large pot or Dutch oven over medium heat.
  5. 5
    Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  6. 6
    Add the diced green pepper, mushrooms, and frozen carrots to the pot. Saut for 5-7 minutes until mushrooms begin to release their moisture.
  7. 7
    Stir in the diced roasted eggplant, tomato paste, brown sugar, vinegar, salt, pepper, and garlic salt.
  8. 8
    Pour in 2 cups of water and stir to combine all ingredients thoroughly.
  9. 9
    Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
  10. 10
    If using black olives, stir them in during the last 10 minutes of simmering.
  11. 11
    Taste and adjust seasoning with more salt or vinegar if desired.
  12. 12
    Serve warm or allow to cool completely for serving cold.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 332.8kcal
% Daily Value *
Total Fat 12.7g20%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 5700.2mg238%
Total Carbohydrate 53.5g18%
Dietary Fiber 13.1g53%
Sugars 28.7g
Protein 10.5g21%

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

Keywords: eggplant, mushroom, stew, vegetarian, vegan, carrot, onion, tomato, roasted, simmered, comfort food, russian, baklaczan, healthy, main course, plant-based, hearty, flavorful, easy, meal prep
Read it online: https://www.chefs-mate.com/recipe/russian-baklaczan/