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Eggplant-Shallot Stew

Winter 2004

Your rating: None Average: 3.1 (16 votes)

This simple combination of coarsely mashed eggplant and shallots makes a quick vegetarian side dish or main dish.



READER'S COMMENT:
"Just submitted a comment and pressed "save" a little bit early...to finish up my comment after the word "Would," I wanted to add: (Would) like to hear others' comments and serving/preparation suggestions. "
Eggplant-Shallot Stew Recipe

4 Reviews for Eggplant-Shallot Stew

10/22/2012
Anonymous
Could be better

I make this often though I do a few things differently. I don't ground the spices and I add curry powder (I make my own with turmeric, cumin, coriander seeds, and hot chili powder). Also, instead of putting the eggplant with the onions, I saute the onions until they are slightly brown and then add some tomatoes instead of tamarind. The mixture is cooked until tomatoes turn to mush and then I add eggplant. If adding tamarind, a bit of sugar is needed to counter the taste.

This is best served with naan bread or tandoori Roti with a plain lentil soup (split yellow peas boiled with salt and turmeric and then tempered with black mustard seeds and asafetida.)

Easy, simple, and fast
Comments
05/14/2012
Anonymous
Not Quite a Stew, Good as a Side

I made this purely out of curiosity, because I could not begin to imagine what it would taste like. To my surprise, it's pretty good! But I wouldn't really call it a stew - it's too sour (I used lime instead of tamarind - and contrary to the recipe, it was a small lime) and too heavily spiced and aromatic to be eaten on its own. In fact, the flavors almost completely overwhelm the taste of the eggplant, so you end up concentrating only on its texture. However, as a kind of pickle or chutney accompanying a curry (either meat or lentils would be nice), with a big dollop of yoghurt to the side, it would be great.

Comments
05/11/2010
Anonymous

Just submitted a comment and pressed "save" a little bit early...to finish up my comment after the word "Would," I wanted to add:

(Would) like to hear others' comments and serving/preparation suggestions.

Comments
05/11/2010
Anonymous

I would probably give this 3 1/2 stars if I could. Also, I did not have a mortar and pestle or spice grinder and I probably didn't grind the spices quite well enough. I tasted it just before mashing and it seemed a tad on the sour side for me, so I added a little bit of maple syrup to counteract that and bring back a little of the sweetness of the eggplant- just a tablespoon or so. When serving it I still felt it was lacking something so I tried a little feta cheese garnish along with the cilantro-- tasted pretty good. All in all, I didn't do too much to it and it was pretty good. Might experiment further with it when I've got more time/ingredients. Would

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