Lenten Eggplant and Mushroom Stew

The most delicate stew with eggplants will not leave anyone indifferent!)). The whole family loves eggplants, so every last crumb is eaten) A healthy, low-calorie dish, suitable for Lent and any other day.
cook time: 1h
Chloe Benton
Lenten Eggplant and Mushroom Stew

Nutrition Facts (per serving)

60
Calories
3g
Fat
7g
Carbs
2g
Protein

Ingredients (5 portions)

Basic:

Tomatoes 280 g
Salt to taste
Bulb onions 1 pc
Vegetable oil (for frying) 50 ml
Dry spices (I used herbs de Provence seasoning) 0.5 tsp
Mushrooms (any) 300 g
bell pepper 200 g
Eggplant 580 g
Flour (for breading) 3 tbsp

Recipe instructions

Step 1

Step 1
We wash vegetables and mushrooms. PS I forgot to put the onion in the photo)

Step 2

Step 2
Clean the eggplants.

Step 3

Step 3
Cut the eggplants into slices about a centimeter thick. Place on a plate, sprinkle with salt and leave for a while to let the bitterness go away.

Step 4

Step 4
While the eggplants are lying, chop the mushrooms.

Step 5

Step 5
Fry the mushrooms and onions in a frying pan greased with vegetable oil for about 10 minutes.

Step 6

Step 6
Chop the peppers and tomatoes. If you don’t like the skin of tomatoes, you can remove it by blanching (dip the tomatoes in boiling water for 1 minute, after making a cross-shaped cut in the skin).

Step 7

Step 7
Add chopped vegetables to the mushrooms and onions, fry for 5 minutes, then simmer for another 10 minutes.

Step 8

Step 8
Dip the sliced eggplants in flour.

Step 9

Step 9
Fry in a hot frying pan with vegetable oil on both sides. I recommend placing each fried portion of eggplant on a napkin to drain excess fat.

Step 10

Step 10
Mix mushrooms, vegetables and eggplants. Salt, add seasonings (I added “Herbes de Provence”), mix and simmer for another 10-15 minutes. Bon appetit!))

Additional rubrics

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