Rachael's Tomato and Roasted Eggplant Soup
If you like pasta alla Norma (tomato, eggplant and sweet basil), you’ll love this soup.
Eggplant Chickpea/Garbanzo Stew Recipe ???? Tasty + Easy to Make Vegan Stew in One Pot!
Chickpeas, or garbanzo, beans have been grown and eaten in the Middle East for thousands of years.
➡️ Let me show you a recipe on how to use this ingredient to create a tasty and easy-to-make vegan stew.
In this recipe, I used roasted eggplants and mixed them with fried onions, red and green bell peppers, a can of drained chickpeas, and more.
The eggplant compliments this dish as an excellent source of antioxidants to add to the fiber, protein, and iron from the chickpeas.
➡️ This wholesome vegan recipe is quick and easy to make with very simple ingredients you can serve to the whole family.
Not only is it healthy, but it’s a one-pot recipe, so you can keep your kitchen tidy and maximize space if you only have one burner!
???? What other chickpeas dishes do you like? (Aside from hummus!) Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
3 to 4 tablespoons Light Olive Oil for fry the veggies
400g /4 Cups approx. Eggplant - chopped
200g / 1 +1/2 Cup approx. Onion - thinly sliced/chopped
200g / 1 +1/2 Cup approx. Red bell pepper - chopped
200g / 1 +1/2 Cup approx. Green pepper - chopped
1 Tablespoon Garlic - finely chopped - (4 to 5 garlic cloves)
2 Cups / 1 Can (540ml can) Cooked Chickpeas
1/4 Ground cumin
1/4 Paprika
1/4 Cayenne pepper
Salt to taste (I have added total 1+1/2 teaspoon of pink Himalayan salt)
125ml / 1/2 cup Strained Tomatoes / Passata / Tomato Puree
200g/ 1+1/4 Cup approx. Fresh Tomato - chopped
125 ml / 1/2 Cup water
Garnish:
Ground Black Pepper (I have added 1/2 teaspoon black pepper)
1/2 cup / 20g Parsley - finely chopped
Drizzle of Olive oil (I have added 2 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
FRYING THE EGGPLANT: To a heated pan add 2 tablespoons of cooking oil, chopped eggplant, 1/2 teaspoon of salt and fry on medium high to high heat until it is nicely browned. We are trying to get rid of the moisture from the eggplant and roasting it at the same time so DO NOT cook on low heat otherwise the eggplant will turn mushy. Once roasted, remove from the pan and set aside.
To the same pan add 1 to 2 tablespoons of oil, onion, red and green bell pepper and fry on medium-high heat until the onion starts to caramelize/softens and the peppers are nicely fried and slightly charred.
Now add the cooked/drained chickpeas, chopped garlic, ground cumin, paprika, cayenne pepper, salt and fry the chickpeas on medium-high heat for another 3 minutes or until the chickpeas are nicely fried.
At any point if you notice the pan is getting over heated reduce the heat.
Add the strained tomatoes, roasted eggplant, fresh chopped tomatoes, water and mix well. Bring it to a boil and cover and cook on medium low heat for about 20 minutes. Once cooked uncover and turn the heat to medium high. Cook for another 2 minutes or until the stew slightly thickens. Turn off the stove and garnish with freshly ground black pepper, parsley and olive oil.
Mix well and serve it with your favourite kind of flatbread and a green side salad.
▶️ IMPORTANT TIPS:
- DO NOT fry the eggplant on low heat otherwise the eggplant will turn mushy
- Make sure to fry the onion, red and green bell pepper in enough oil (I added 2 tablespoons of oil) until it starts to caramelize/softens and the peppers are nicely fried and slightly charred. This process adds a of lot flavour to the dish so take the time and fry it well
- Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated reduce the heat
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits our recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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Greek Eggplant Meze with Red Bell Pepper | Easy recipe with step-by-step photos BayevsKitchen
Eggplant appetizers always have a lot in common. Whether it's babaganoush, Greek meze, eggplant caviar, whatever, there's likely to be garlic. So what? There are no fools. Every cuisine in the world knows that eggplant and garlic are a win-win combination. And you know another win-win combination? Roasted eggplant and cilantro.
I know that there are people who are extremely negative about cilantro. You and I don't understand each other, but since the conversation has led here, you can replace cilantro with parsley, or better yet, garlic greens.
???? Ingredients:
✔️ 2-3 eggplants (2 large or 3 medium)
✔️ 1 red pepper
✔️ 3 garlic cloves
✔️ 30 ml extra virgin olive oil
✔️ 3 sprigs of coriander
✔️ 1/2 tsp. salt
✔️ freshly ground black pepper
????How to cook:
1️⃣ Preheat the oven to 240 °C / 465 °F.Pierce the eggplants with a wooden skewer. Place the eggplants and peppers in a baking dish and place in the oven. Bake for 20 minutes.
2️⃣ At this time:Peel the garlic and grate it into a small bowl. Finely chop the cilantro and add to the garlic. Add 1/2 tsp salt and 30 ml extra virgin olive oil. Stir and set aside.
3️⃣ After 20 minutes, take the mold out of the oven, flip the eggplants and peppers to the other side, and place in the oven for another 10-15 minutes. Leave to cool.
4️⃣Remove the skin from the eggplant and peppers (also separate the peppers from the seeds), and put them in a mixing bowl. Mash with a fork until smooth. Pour dressing and mix well. Pepper with freshly ground black pepper, taste and add salt to taste, if necessary.
???? Check full step-by-step recipe at
Make Tomato Sauce for Eggplant Parmesan with Fresh Tomatoes, Ep:44 Fridays with Flora
Are you swimming in garden tomatoes? Join me today as I show you how to make a fresh garden tomato sauce to use in an eggplant parmesan. I will add a how to make eggplant parmesan (mentioned at the end of this video) for the next Fridays with Flora in two weeks! Garden fresh tomatoes are great to use in a sauce. I show you how to peel tomatoes crush them and puree them to use in a savory homemade tomato sauce. Please subscribe and you can be kept up to date on this series AND my new Kitchen Basics series! Help a girl out!
Baked Eggplant with Red Wine Sauce
Easy technique heat eggplant with a burner. The idea for a vegetarian meal.
Serving with your favorite vegetable and mash potato.
Ingredients ( for 4 eggplants small size)
- 4 eggplants
- 2 tbs peppers
- 1 tbs mustard seeds
- 2 tbs smoked paprika (the amount depends on the size of eggplants)
- 1/2 teaspoon salt (according to taste)
- 1/2teaspoon chili flakes.
If you don't have a burner, you can roast eggplants over the gas stove. The effect will be the same.
Enjoy your meal and have fun.