Eggplant sauce that drives everyone crazy.Easy and delicious #100daysytshorts #shortsafrica #shorts
EASY & QUICK BRAISED EGGPLANT RECIPE #recipe #cooking #chinesefood #eggplant #vegetarian #foodlover
Greek-Style Eggplant Recipe | Vegan Eggplant Stew #shorts
Mediterranean Diet 30-Day Challenge (Mediterranean Diet Meal Plan) Day 13: Greek-Style Eggplant Stew! This simple vegan eggplant recipe with chickpeas and tomatoes is a vegan recipe that is packed with plant-based protein. I've been making a lot of simple vegan recipes from pantry staples lately, and this eggplant recipe totally fits the bill--easy, comforting, and it takes one pot! #eggplant #eggplantrecipe #mediterraneandiet #plantbased #plantbaseddiet #plantbasedrecipe #veganrecipes
RECIPE:
▢1.5 lb eggplant cut into cubes
▢Kosher salt
▢Extra Virgin Olive Oil I used Private Reserve Greek EVOO
▢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 ½ teaspoon sweet paprika OR smoked paprika
▢1 teaspoon organic ground coriander
▢1 teaspoon dry oregano
▢¾ teaspoon ground cinnamon
▢½ teaspoon organic ground turmeric
▢½ teaspoon 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
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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#EggplantVeganRecipe #ChickpeasVeganRecipe #FoodImpromptu #VeganStewRecipe #VeganStew #Vegan #HealthyStews #VeganCooking #Food #VeganRecipes #HealthyVeganRecipes #HealthyRecipes #Vegan
Greek EGGPLANT & CHICKPEA STEW. Recipe by Always Yummy!
Eggplant and chickpea stew is a traditional dish of Greek cuisine – delicious, hearty dish to be served hot or cold.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• eggplant – 35 oz | 1 kg
• chickpea – 10,5 oz | 300 g
• chopped tomatoes – 2 cup | 500 ml
• onion – 7 oz | 200 g
• carrot – 7 oz | 200 g
• bell pepper – 7 oz | 200 g
• vegetable oil – 4 tbsp
• garlic – 6 cloves
• water – 1 cup | 250 ml
• fresh parsley – to taste
• dried oregano – 1 tbsp
• sweet paprika – 1 tbsp
• ground coriander – 1 tsp
• ground turmeric – 1 tsp
• 1 bay leaf
• ground black pepper – ½ tsp
• salt – 4 tsp
✔︎ You will need:
• oven
• saucepan or stockpot
• bowl
• carving board
????Preparation:
1. Wash the chickpea and soak for 10-12 hours in cold water, then drain and rinse.
2. Pour the chickpea with 4 cup | 1L of water, bring to a boil and cook for 30 minutes over low heat, then rinse with cold water and peel.
3. Dice the eggplants coarsely, sprinkle with 2 tsp of salt and leave for 30 minutes.
4. Then wash with cold water and squeeze.
5. Dice the bulb onion, carrot and bell pepper finely, mince the garlic.
6. Heat a stockpot, add the vegetable oil, bulb onion, carrot and bell pepper, fry over medium heat for 5 minutes stirring occasionally.
7. Add the garlic, oregano, paprika, coriander, turmeric, bay leaf, black pepper and 2 one level tsp of salt, fry over medium heat for another minute.
8. Add the chopped tomatoes and eggplants and fry for 10 minutes over medium heat.
9. Add 1 cup | 250 ml of water and chickpea and bring to a boil, cover with a lid.
10. Preheat oven to 350°F | 180°C and place the stockpot for 30 minutes.
11. Sprinkle the eggplant and chickpea stew with the chopped parsley and serve to the table.
❗️Advices:
1. To peel chickpea, rinse with cold water after cooking and rub it with palms, thus it will peel off easily.
2. If you do not have an oven, then cook it all over on a stove with the same time.
The Best Eggplant Stew You Will Ever Make! Pick Vegetables from My Garden And Cook With Me!
Dear friends I harvested some produce from my garden and whipped up this very delicious eggplant stew. Very simple, very few ingredients but then so so delicious. Finding white garden eggs in our part of the world is very rare but eggplants (of course from same family) are so perfect as substitute. I hope you enjoy this video. Kindly like this video and share it as well.
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