Georgian Aubergine Stew

This vegan aubergine stew is quick to make and is packed with flavour!

Course Vegan Recipes

Cuisine Georgian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 428kcal

Author Michelle Ordever

Ingredients

2 aubergines cut into bite-size chunks
olive oil
salt and pepper
2 red onions halved and finely sliced
4 garlic cloves crushed in a garlic press
3 red bell peppers deseeded and cut into bite-size pieces
1 green bell peppers deseeded and cut into bite-size pieces
1 green chili deseeded, halved and finely chopped
2 shallots finely chopped
2 Tbsp tomato purée
200 g bulgur
2 vegetable stock cubes. divided
500 ml water divided
4 vine tomatoes cut into bite-size pieces
2 tsp sugar
60 g walnuts roughly chopped
60 g coriander stems & leaves roughly chopped, divided
30 g basil stems & leaves roughly chopped, divided
60 g flat-leaf parsley stems & leaves roughly chopped, divided

Instructions

Preheat your oven to 200C/400F/Gas 6.
Place the chopped aubergine onto a baking sheet, drizzle with olive oil, and season with salt and pepper to taste. Toss to coat and spread evenly in one layer. Roast in the oven for 15-20 minutes or until soft and golden.
Meanwhile, prepare the other vegetables as described in the ingredients list.
Heat a drizzle of olive oil in a large saucepan on medium heat and add the shallot.
Cook for 2-3 minutes, stirring until softened. Then stir in the tomato purée and bulgur wheat.
Crumble in one of the stock cubes and 400ml of water. Bring to the boil, then cover* and remove from the heat. Leave to the side for 12-15 mins until the liquid is absorbed and you are ready to serve.
Meanwhile, heat a drizzle of olive oil in a large frying pan over medium heat.
Add the red onion and a pinch of salt and for 3-4 minutes, stirring until softened.
Stir in the garlic, peppers, and as much chili to your taste (reserve a little for garnish). Cook for a further 1 minute.
Stir in the tomato and the remaining 100ml of water. Crumble in the other stock cube and sugar. Place a lid on the pan and reduce heat to medium-low for 5-6 minutes. The sauce should be thick and tomatoey and the peppers just soft - you want some texture to the stew so don't leave it to turn to mush!
Stir the chopped walnuts and half of the herbs into the pan of bulgur. Season with more salt and pepper if desired.
Stir the roasted aubergine and remaining herbs into the pan with the tomato and pepper stew. Season to taste with salt and pepper.
Divide the bulgur between four plates or shallow bowls and top with the aubergine stew. Garnish with chili if desired. Enjoy!

Notes

*If you don't have a lid for your frying pan, use some kitchen foil instead.

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