This Eggplant Stew recipe will convert even the eggplant-haters out there! The main problem most people have with eggplant is texture, because it has very little flavor itself, and tends to be one of those foods that absorbs and takes on the flavors of what it's paired with. This stew is full of Mediterranean flavors, in a simple, yet completely devourable and comforting meal. I love to serve it over a bowl of white basmati rice and drizzle some vegan Greek yogurt over the top for a complete meal. This is one of those dishes where all of the leftovers disappear!
When cooked up, eggplant can get too mushy and be unappealing. And, if not prepared correctly from the get-go, it can take on a bitter flavor. But, mastering this vegetable is really pretty easy, and since stews tend to be a little soft with subtle texture, anyway, eggplant is a perfect carrier vegetable for the tomato, olive, and parsley flavors. The trick to eggplant is to salt and sweat it before cooking. By adding salt to the cut eggplant flesh, it causes its water content to seep or 'sweat'. This removes the bitterness and preps the texture to absorb the remaining flavors.
What's even better about eggplant is it's low-FODMAP! Many vegetables are only low-FODMAP in small serving sizes, while eggplant is low up to 1 cup serving in the safe zone. This Eggplant Stew is also gluten-free and vegan. I've added only 1 cup of chickpeas (a low-FODMAP serving is 1/4 cup) to keep the meal in the low-FODMAP range. Feel free to add the whole can of chickpeas if you tolerate legumes well.
If you make this vegan, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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