I like trying out new recipes in the kitchen, but I don’t especially enjoy cooking all day. And I definitely don’t like the clean up that follows! So here is a great Meatless Monday recipe that packs in veggies, fiber, and plenty of nutrients. It’s a quick one pot meal that packs big flavors.
I came up with this meal idea when I was visiting my parents in Florida this summer. My dad had eggplant growing in the garden and we were trying to figure out what to make with them. It turned out to be quite yummy and filling, too.
I like to do a little bit of prep to my eggplant before cooking it. Chop it into rounds or cubes and sprinkle with a bit of salt. This will help remove moisture from the eggplant, allowing it to absorb more flavor when cooked. Let your salted eggplant sweat it out for a minimum of 30 minutes. You can even leave it over night if you have the time.
You’ll notice water at the bottom of the container your eggplant is sitting in and on top of the eggplant itself. Drain the water and dry the eggplant off.
One more item to prepare are your carrots. Be sure to wash them well, then chop ’em up!
Got everything prepared? Great! Now it’s time to start cooking. Follow the simple instructions below.
You can serve this stew a few different ways…
- over a bed of spinach or other leafy greens
- with quinoa or brown rice.
- with a side of steamed broccoli or your favorite vegetable
Let me know how you enjoyed this yummy dish!