Tag Archives: Vegan Side

Comfort food that is healthy & delicious! It's not ready in 10 minutes but it is worth the wait. A version of my mom's version of Stewed Eggplant. Watch me make it here.

Stewed Eggplant - Guyanese/West Indian (Vegan)

Prep Time: 5 minutes

Cook Time: 30 minutes

35 minutes

Stewed Eggplant - Guyanese/West Indian (Vegan)

Ingredients

  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 small *wiri wiri pepper or 1/2 tsp chili flakes
  • 1/2 tsp ground cumin
  • 2 cardamom pods, seeds out & ground or 1/4 tsp pre-ground cardamom seeds
  • 2-3 small tomatoes, chopped, fresh or canned
  • 2 medium eggplant, any variety that you prefer, cut into 1 to 1.5 inch cubes
  • 1 tbsp ketchup
  • 1 tsp salt or 2 tsp soy sauce
  • 1 tbsp vegetable or coconut oil
  • 3/4 to 1 cup of hot water

Instructions

  1. Chop all of your vegetable & set them aside.
  2. If using whole cardamom, remove and grind in a mortar & pestle or a coffee grinder.
  3. Measure out the rest of your ingredients & set them aside.
  4. In a large skillet or pot, heat the oil, on a medium-high heat.
  5. Add the onions, sauteing for 5 minutes.
  6. Add the garlic, cumin, cardamom & peppers cooking for another 2-ish minutes.
  7. Add the tomatoes, cooking for another 5-7 minutes. Fresh tomatoes may double the time on this part of the recipe.
  8. You want the mixture to be on the dry side & start to turn into a chunkier paste.
  9. Add the eggplant, stirring well.
  10. Add the ketchup, salt or soy sauce. Mix well.
  11. Cook for 2 minutes, before adding the hot water. Stir & cover with a lid.
  12. Cooking for 20-ish minutes. You can check halfway through to make sure that the liquid has not evaporated. If it has add another 1/4 cup of hot water.
  13. Eggplant should be very soft at the end of the 20 minutes. Check for seasoning. Adjust if needed.
  14. This is a shorter version, of my mom's. Her eggplant would cook for a good hour or more.
  15. Remove the lid and continue cooking until most of the liquid is evaporated. About 10-15 minutes.
  16. Serve hot over rice, with roti or as your vegetable side.

Notes

*Wiri wiri peppers are a Guyanese (South America) pepper, although it is grown in various places around the globe. A 100000 to 350000 on the scoville scale. Full of heat & tons of flavour. Some are mild, the others surprise you with the intensity.

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http://nadiadonella.com/2017/03/15/stewed-eggplant-guyanesewest-indian-vegan/

Some products that I use, online: 

Club House Organic Ground Cumin 40g
Frontier Natural Products Coop Bulk Peppercorns, Black Whole Pouch, French/English, 39-GramFrontier Natural Products Coop Bulk Chili Peppers, Red Pepper Flakes Organic Pouch, French/English, 27-Gram
Frontier Natural Products Coop Bulk Cardamom Seed Whole Organic Pouch, French/English, 28-Gram
Nutiva Organic Extra-Virgin Coconut Oil, 444 ml

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Roti (Paratha) – Guyanese/West Indian Style recipe/video & Peas & Rice - Guyanese Style recipe/video

(This post is not sponsored.)

Till next time,

Nadia