frenchvegetarianvia groq
Eggplant Bourguignon
A French-inspired eggplant stew with a rich, savory flavor.
⏱45 min🍽4 servings📊medium
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Ingredients
- ●2 medium eggplantsliced into 1/2-inch thick rounds
- ●3 cloves garlicminced
- ●1 medium shallotschopped
- ●2 tablespoons tomato pastedried
- ●1 cup red winedry
- ●2 cups vegetable brothlow-sodium
- ●2 sprigs fresh thymefresh
- ●2 leaves bay leavesfresh
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Instructions
- 1
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 2
Add the eggplant and cook until browned, about 5 minutes.
- 3
Add the garlic and shallots and cook for 1 minute, until fragrant.
- 4
Add the tomato paste and cook for 1 minute, stirring constantly.
- 5
Add the red wine and stir to deglaze the pan, scraping up any browned bits.
- 6
Add the vegetable broth, thyme, and bay leaves. Stir to combine.
- 7
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20 minutes.
- 8
Season with salt and pepper to taste.
- 9
Serve hot, garnished with fresh thyme.