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GF-Vegan-Eggplant-Stew

Low-FODMAP Vegan Eggplant Stew

Savor the flavors of a comforting Low-FODMAP Vegan Eggplant Stew, blending roasted eggplant, sweet potatoes, chickpeas and savory spices in a rich tomato broth.
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Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 Whole Eggplant Pricked
  • 1 Small to Medium Sweet Potato Cubed
  • 1 Shallot Minced
  • 1 T Avocado Oil
  • 1/2 Clove Garlic Minced
  • 10 Cherry Tomatoes Halved
  • 1.5 T Tomato Pesto or Puree
  • 1 t Cumin
  • 1/4 t Smoked Paprika
  • 130 ml Vegetable Stock
  • 1/2 t Salt
  • 1/2 tin Chickpeas

Method
 

  1. Preheat oven to 180c/375f
  2. Prick eggplant and roast for 30 minutes until tender, you can also roast sweet potatoes at the same time.
  3. Saute shallot for a few minutes, add garlic for last 30 seconds
  4. Add remainder of ingredients and simmer gently, covered for 10 minutes.
  5. Chop eggplant and add to mixture, continue to simmer an additional 10 minutes or until thickened.
  6. Coriander, Hummous and/or coconut yogurt, to serve