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| recipes:entrees:eggplant_bourguignon [2024/04/14 11:20] – kuhout | recipes:entrees:eggplant_bourguignon [2024/04/14 23:42] (current) – kuhout | ||
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| ======Eggplant Bourguignon====== | ======Eggplant Bourguignon====== | ||
| - | * 5 carrots, roughly cubed | + | Note: needs more umami - soy sauce, mushroom powder, nutritional yeast |
| * 5 medium onions, roughly cubed | * 5 medium onions, roughly cubed | ||
| - | * 1 large eggplant, roughly cubed | ||
| * 1 bulb garlic, roughly chopped | * 1 bulb garlic, roughly chopped | ||
| + | * 5 carrots, roughly cubed | ||
| + | * 1 large eggplant, roughly cubed | ||
| * 1 can chickpeas | * 1 can chickpeas | ||
| * 250g firm tofu, carefully torn into chunks | * 250g firm tofu, carefully torn into chunks | ||
| * 3 tbsp tomato puree (1 small can) | * 3 tbsp tomato puree (1 small can) | ||
| - | * 1 1/2 cup red wine | + | * 1 cup red wine |
| * 2 tbsp vegetable stock base | * 2 tbsp vegetable stock base | ||
| * 3 tsp herbs de provence | * 3 tsp herbs de provence | ||
| Line 18: | Line 20: | ||
| Preheat oven to 200 C. | Preheat oven to 200 C. | ||
| - | Cut carrots and onions | + | Saute onions over medium-high heat until browned. Add garlic and saute a few minutes more. Add tomato puree and mix. Deglaze with red wine and cook for a minute. Add stock base, spices, carrots, chickpeas and eggplant. If necessary, add water until vegetables are barely covered. |
| Cover with a lid or aluminum foil and bake for 20 minutes. Remove cover and bake for 20 minutes more, or until sauce is thickened and carrots are done. Remove bay leaves and thyme stalks. | Cover with a lid or aluminum foil and bake for 20 minutes. Remove cover and bake for 20 minutes more, or until sauce is thickened and carrots are done. Remove bay leaves and thyme stalks. | ||