Mediterranean eggplant stew with chestnut mushrooms and mashed potatoes

This 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. Seasoned with fresh Mediterranean herbs. With a portion of creamy, fatfree mashed potatoes, this is the perfect balance between a richly filling and light meal.

Medical Medium eggplant stew with chestnut mushrooms and mashed potatoes

Marjolein

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Mediterranean style eggplant stew with baked umami maple mushrooms. With creamy, but fat-free, mashed potatoes.
Cook Time 35 minutes
Total Time 35 minutes
Servings 2 portions
Calories 367
Cuisine European, French, Italian
Holiday Christmas

Equipment

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

Ingredients
 

Eggplant stew
Mushrooms
Mashed potatoes
  • 3 cups potatoes (450 grams)
  • ¼ cup oat milk or almond/cashew milk or water
  • 2 tablespoons maple syrup
  • 2 tablespoons fresh chives
  • 1 tbsp fresh parsley
  • 2 tablespoons 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.

Nutrition

Calories: 367kcal

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