Eggplant Bourguignon

Eggplant Bourguignon

Eggplant Bourguignon: A Delicious Vegetarian Dish

Eggplant Bourguignon is a delicious vegetarian dish that is sure to satisfy even the pickiest of eaters. This vegetarian take on the classic French dish is made with eggplant, mushrooms, garlic, onions, and a variety of herbs and spices. The eggplant is slow-cooked in a rich tomato sauce, resulting in a flavorful and hearty dish that will please everyone at the table. Serve it with a side of mashed potatoes, noodles, or your favorite grain for a complete meal.

Ingredients for Eggplant Bourguignon

To make this delicious vegetarian dish, you will need the following ingredients:

  • 1 large eggplant, cut into 1-inch cubes
  • 2 tablespoons of olive oil
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1/2 pound of mushrooms, sliced
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • 1/2 teaspoon of red pepper flakes (optional)
  • 1/2 cup of red wine
  • 1 (14.5-ounce) can of diced tomatoes
  • 1/2 cup of vegetable broth
  • Salt and pepper to taste

Instructions for Preparing Eggplant Bourguignon

To prepare Eggplant Bourguignon, begin by preheating the oven to 375 degrees Fahrenheit. Grease a large baking dish with olive oil.

In a large skillet over medium-high heat, add the olive oil and heat until it is shimmering. Add the onion and garlic and cook until the onion is translucent, about 4 minutes. Add the mushrooms and cook until they have softened and released their liquid, about 8 minutes. Stir in the thyme, oregano, basil, and red pepper flakes, if using. Pour in the red wine and stir to combine. Allow it to cook for a few minutes until the wine has reduced by half. Add the diced tomatoes and vegetable broth and stir to combine. Allow it to simmer for about 10 minutes.

Meanwhile, add the eggplant cubes to the greased baking dish. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 20 minutes, stirring occasionally, until the eggplant is tender. Remove from oven and add to the skillet with the tomato sauce.

Simmer the eggplant and sauce together for 10 minutes. Taste and adjust seasoning as needed. Serve Eggplant Bourguignon with mashed potatoes, noodles, or your favorite grain. Enjoy!

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