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Vegan Eggplant Stew
From Statesboro Market2Go
<p>A hearty & flavorful stew that pairs well with rice! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: fullofplants.com (Entered by Ariana Giddens)
Serves: 2
Vegan!
Ingredients
2 medium sized
Eggplants
2 tablespoons
Oil (plus some for the eggplants)
1 clove
Garlic (minced)
1
Shallot (minced)
3 tablespoons
Chopped green onions
2/3 cup
Water
1/4 cup
Soy sauce
3 tablespoons
Sugar
1/4 teaspoon
Black pepper
SERVING SUGGESTIONS INCLUDE:
Rice
Quinoa
OR pasta
Step by Step Instructions
- Cut the eggplants crosswise into 3 pieces, then crosswise into 6 matchstick pieces. Coat the pieces with oil and a bit of salt.
- Bake the eggplant pieces in an oven for 25 minutes at 350 degrees, turning them halfway through, OR fry them in a preheated air fryer for 8 to 10 minutes at 365, shaking them halfway through cooking.
- Saute the shallots, garlic, and green onions in a pot for 2 to 3 minutes, stirring well as they cook.
- Add the eggplants, water, soy sauce, sugar, and pepper to the pot and mix them in.
- Cover the pot and let simmer for 10 to 12 minutes. serve alongside or over rice, quinoa, or pasta.