This Mediterranean eggplant stew is a warming, flavorful dish. It combines the rich flavor of gently braised eggplant with the heartiness of tomato sauce. Combined with sautéed mushrooms, lightly caramelized and infused with a sweetness of maple syrup and some umami from coconut aminos. With a portion of creamy, fat-free mashed potatoes, this is the perfect balance between a richly filling and light meal.

Eggplant stew with chestnut mushrooms and mashed potatoes served on two plates with some fresh parsley.

Medical Medium eggplant stew with chestnut mushrooms and mashed potatoes

ME (Marjolein Eikenboom)

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Mediterranean style eggplant stew with baked umami maple mushrooms. With creamy, but fat-free, mashed potatoes.

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Cook Time 35

Total Time 35

Free from (speudo)grains, beef, chicken, fish, legumes, nuts, peanuts

Diet Medical Medium, vegan

Dish & season autumn/winter, Christmas, stew

Cuisine European, French, Italian

Course dinner

Servings portions

Calories 367

Equipment

2 medium/large cast iron skillet
cooking pot or steamer
potato peeler
garlic press

Ingredients

Eggplant stew

1 large eggplant or 2 to 3 smaller
4 cloves garlic
1 cup tomato passata
2 cups water
1 tbsp coconut amino's
1 tbsp dulse seaweed dried and ground
1 tsp oregano
1 tsp thyme
1 tsp rosemary
4 tbsp extra virgin olive oil partially replaced with water

Mushrooms

3 to 4 cups chestnut mushrooms
2 cloves garlic
½ tsp chili flakes
2 tbsp maple syrup
or 2 tbsp raw honey
1 tbsp coconut aminos
2 tbsp extra virgin olive oil

Mashed potatoes

3 cups potatoes (450 grams)
¼ cup oat milk or almond/cashew milk or water
2 tbsp maple syrup
2 tbsp fresh chives
1 tbsp fresh parsley
2 tbsp paprika powder
Celtic sea salt to taste, as few as possble

Instructions

Eggplant stew

Wash and cut the eggplant. Heat up the pan, add the olive oil and bake the eggplant pieces until they have browned on all sides.
Press the garlic and add. Bake until the eggplant turns a bit softer.
Add the dulse, coconut aminos, tomato passata and water.
Let it simmer for at least 20 minutes. Stir occasionally. Test by poking with a fork: all the eggplant should be soft!

Mashed potatoes

Wash en dice the potatoes. Leave the skin on.
Steam (or cook) for 20 minutes.
Cut the parsley and chives very small.
Mash the potatoes with a fork. Add the oat milk, maple syrup, paprika powder, parsley and chives. Add salt to taste.

Mushrooms

While the eggplants simmer and the potatoes are getting steamed, cut the mushrooms. Just a little bigger then bite size pieces.
Bake with olive oil or just a drop of water.
Press the garlic and add.
Add the chiliflakes.
When the mushrooms have shrunk and are golden and shiny deglaze with the coconut aminos and maple syrup.
If you want to use honey instead of maple syrup. Then be sure to turn down the heat first and let the mushrooms cool a bit before adding the honey.