Vegan Creole Eggplant Skillet Recipe

About this recipe

A hearty and flavorful vegan dish featuring tender eggplant, vibrant vegetables, and aromatic herbs simmered in a rich tomato sauce. Perfect for a satisfying dinner solution.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1kg 1kg Green Pepper
• 2 Medium Aubergine/Eggplant Medium (Pack Of 2)
• - Ducros Dried Thyme
• NaN Filippo Berio Classico Pure Olive Oil
• 50G Picard Chopped Flat Parsley
• 700 g Cirio Passata Verace Tomato Passata 700g
• 18 g Schwartz Dried Rosemary Jar 18g

Instructions

1. 1. Wash and dice 1 medium eggplant, 1 green pepper, and 1 onion into bite-sized pieces.
2. 2. Mince 2 cloves of garlic.
3. 3. Heat 1 tablespoon of olive oil in a large skillet over medium heat and add the diced onion, green pepper, and minced garlic. Sauté for 3-4 minutes until softened.
4. 4. Add the diced eggplant to the skillet and cook for another 5 minutes, stirring occasionally.
5. 5. Stir in 1 cup (250 ml) of passata, 1/2 teaspoon of dried parsley, 1/4 teaspoon of dried rosemary, and 1/4 teaspoon of dried thyme. Mix well to combine.
6. 6. Reduce the heat to low, cover the skillet, and let the mixture simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
7. 7. Taste and adjust seasoning if needed. Serve hot as a main dish.

How to make Vegan Creole Eggplant Skillet

1. Prep the vegetables. Wash and dice 1 medium eggplant, 1 green pepper and 1 onion into bite-sized pieces, and mince 2 cloves of garlic.
2. Sauté the aromatics. Heat a large skillet over medium heat, add the diced onion, green pepper and garlic, and sauté 3-4 minutes until softened.
3. Add eggplant and sauce. Add the diced eggplant and cook 5 minutes, stir in 1 cup of tomato sauce, 1/2 teaspoon parsley, 1/4 teaspoon rosemary and 1/4 teaspoon thyme.
4. Simmer the skillet. Reduce the heat to low, cover and simmer 15-20 minutes until tender, then taste, adjust seasoning and serve over rice or quinoa.

Frequently asked questions

What makes Thai round eggplant unique in this recipe?

Thai round eggplant has a slightly bitter and earthy flavor that complements the robust tomato sauce and aromatic herbs in this dish. Its firm texture holds up well during cooking, ensuring it doesn’t become mushy. If unavailable, you can substitute with regular eggplant, though the flavor profile will be slightly milder.

How can I prevent the eggplant from becoming too soggy in the skillet?

To avoid soggy eggplant, ensure the skillet is preheated before adding the vegetables. Cook the eggplant over medium heat and stir occasionally to allow even cooking while preventing it from steaming. Avoid overcrowding the skillet, as this can trap moisture and make the eggplant mushy.

Can I make this dish spicier without altering the flavor balance?

Yes, you can add a pinch of cayenne pepper or a splash of hot sauce to the tomato sauce while it simmers. These additions will enhance the heat without overpowering the dish’s herbaceous and savory flavors. Adjust the spice level gradually to suit your taste.

How can I store and reheat leftovers of this dish?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the dish gently in a skillet over low heat, adding a splash of water or tomato sauce if it has thickened. Avoid microwaving, as it can unevenly heat the eggplant and compromise its texture.

Can I use dried herbs instead of fresh ones in this recipe?

Yes, you can substitute dried herbs for fresh ones, but use them sparingly as dried herbs are more concentrated. For this recipe, use about 1/3 of the amount listed for fresh herbs (e.g., 1/8 teaspoon of dried rosemary and thyme). Add dried herbs early in the cooking process to allow their flavors to meld with the dish.