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🍽️ Spicy Eggplant Stew with Beetroot

175 kcal · 30 min · 4 servings

Spicy Eggplant Stew with Beetroot Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the beetroot using a vegetable peeler. Wear disposable gloves to prevent staining. Cut the vegetable into approx. 2 cm cubes.
  2. 2. Peel one onion and the garlic clove. Finely chop one piece of each. Rinse the thyme, shake it dry, and pick the leaves off the stems.
  3. 3. Heat one tablespoon of oil in a pot. Fry the finely chopped onion, garlic, thyme, and beetroot cubes over medium heat, stirring, for 10 minutes.
  4. 4. Pour in the red wine. Let the liquid reduce over low heat until only about a quarter remains.
  5. 5. Pour in the vegetable broth. Let the mixture reduce until the volume has halved.
  6. 6. Drain the peppercorns. Strain the sauce through a fine sieve to remove solid parts. Lightly crush the peppercorns and stir them back into the sauce.
  7. 7. Wash the eggplants and pat them dry. Cut them into approx. 2 cm cubes. Lightly salt them, place them on kitchen paper, and let them drain briefly.
  8. 8. Finely dice the remaining onions. Slice the remaining garlic thinly.
  9. 9. Heat the remaining oil in a heavy pan or pot. Fry the eggplant cubes vigorously, turning them frequently.
  10. 10. Remove the eggplants from the pan. Fry the finely diced onions and garlic slices in the remaining fat.
  11. 11. Stir in the tomato paste and fry it briefly.
  12. 12. Return the eggplant cubes and the prepared red wine sauce to the pan. Bring everything to a boil. Cover the pan and simmer over low heat for 12 to 15 minutes.
  13. 13. Wash the parsley, shake it dry, and pick the leaves off. Chop them coarsely. Stir the parsley into the stew about 3 minutes before the end of cooking time. Season with salt and pepper. Serve the dish with creamy polenta or mashed potatoes, for example.

Nutrition per serving