Eggplant & White Bean Stew (Vegetarian, Gluten & Grain Free)
This is a tasty, warming and easy stew made with eggplant and white beans that is great to serve both for a weeknight meal or weekend dinner.
Servings 4 servings
Ingredients
- 4 portions Rice or cauliflower rice
- 1 large Yellow onion finely chopped
- 2-3 Garlic cloves minced
- 1 tsp Paprika powder
- 1/2 tsp Cumin
- 1 tbsp Tomato paste
- 2 medium Eggplant diced
- 1 small Zucchini diced
- 1 Red bell pepper sliced
- 500 g White beans drained and rinsed
- 1 Vegetable stock cube
- 500 g Canned tomatoes/cherry tomatoes
- 1- 1 1/2 dl Creme fraiche
- Sea salt, to taste
- Black pepper, to taste
- Fresh parsley, to top
- Olive oil, to fry
Instructions
- Dice the eggplants, place in a bowl and season well with salt. Let them rest for at least 10-15 minutes.
- Cook rice according to instructions or rice your cauliflower in a high speed blender until you have a rice like texture.
- Preheat a big nonstick pan over medium heat with some olive oil.
- Add the chopped onion and fry for 1-2 minutes, until it starts to look translucent. Add the minced garlic and fry for another 1-2 minutes.
- Next add paprika powder and cumin to the pan and stir to combine with the onion and garlic. Let it fry for 1-2 minutes.
- Rinse the eggplants well under water and dry path well using a paper towel. Add to the pan and fry with the spices and onion for 2-3 minutes.
- Next add the red bell pepper and zucchini. Let it all fry for 2-3 minutes, until the vegetables have softened and starting to get golden brown.
- Add tomato paste, fry for 1-2 minutes more.
- Now add the beans, canned tomatoes/cherry tomatoes and vegetable stock cube. Let the sauce simmer for on low heat, until everything is warm.
- Stir in Creme fraiche, taste the sauce and check if more seasoning is needed.
- Place rice/cauliflower rice on plates, add eggplant and bean stew and top with chopped fresh parsley.