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🍆 Vegan Eggplant and Lentil Stew

Recipe:

Ingredients:

1 medium eggplant, cut into cubes
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 cup cooked brown or green lentils (or 1 can, drained and rinsed)
1 can (14 oz) crushed tomatoes
1 1/2 cups vegetable broth
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp dried oregano
1 bay leaf
Salt and pepper to taste
Fresh parsley, for garnish

Instructions:

Prepare eggplant: Sprinkle cubed eggplant with a little salt and let sit for 10 minutes. Pat dry to remove bitterness.

Cook vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, and carrot. Sauté for 5–7 minutes until softened.

Add eggplant: Stir in eggplant cubes. Cook for 5 minutes until they start to brown.

Simmer: Add lentils, crushed tomatoes, vegetable broth, smoked paprika, cumin, oregano, bay leaf, salt, and pepper. Stir well.

Bring to a simmer, cover partially, and cook for about 20 minutes until the eggplant is tender and the stew thickens.

Finish and serve: Remove bay leaf. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

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