Sudado de Berenjena (Eggplant Stew). Esta receta también está disponible en español.
Sudado de Berenjena is a vegan veggie-packed eggplant stew inspired by the Colombian sudado de pollo. The original recipe contains chicken, garlic, onion, spices, potato and tomato. Sometimes people add more vegetables like red pepper or carrot. The stew is cooked on a stove until the chicken and vegetables are tender. You eat the pollo sudado with white rice. It is a popular weekday lunch dish.
Sudado de Berenjena (Eggplant Stew)
This recipe is loosely based on the traditional recipe. I use the same elements as in the original recipe, add some extra vegetables, and cook with eggplant instead of chicken. I’m not a big fan of the meat replacements they sell in Colombia, therefore I like to use veggie options.
I’ve tried different versions, for example with mushrooms, but using eggplant was the absolute winner. It is important however to give the eggplant the special treatment because they can taste bitter, and they can get soggy when using in a stew.
I avoid that by first “sweating” the eggplant with salt, removing the bitter liquid. After that I roast the vegetable in the oven with some smoked paprika powder, to get an extra meaty flavor. The last step is adding the eggplant to the rest of the vegetables that have been simmering in the tomato sauce.
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Ingredients
For Sudado de Berenjena (Eggplant Stew) you will need the following ingredients:
- Eggplant
- Garlic
- Onion
- Potato
- Red pepper
- Carrot
- Tomatoes
- Spices (smoked paprika and complete spice mix or replace with a mix of cumin, turmeric, paprika, onion powder, garlic powder)
You can serve it with white rice or with a side salad if you are looking for a lighter option.
It is an easy stew, that requires little ingredients. You’ll have it ready to eat within the hour. This stew is vegan and gluten-free. The delicious meaty texture and smoky flavor will convince carnivores as well!
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Sudado de Berenjena (Eggplant Stew)
Ingredients
- 2 eggplants, cut into 3-4 cm strips about 600 g
- salt and pepper
- vegetable oil
- 1/2 tsp smoked paprika powder
- 2 tsp spice mix "completo" replace for a mix of cumin, paprika, turmeric, garlic and onion powder
- 1 small white onion, chopped
- 2 cloves of garlic, chopped
- 1 big red pepper, chopped finely
- 2 small carrots, peeled, cut lengthwise and sliced thinly into half moons
- 2 big white potatoes, peeled, halved and sliced into half moons
- 2 big tomatoes, chopped finely
- 2 cups vegetable stock
Instructions
- Preheat the oven at 220 degrees Celsius (430 Fahrenheit)
- Start by preparing the eggplant.Place pieces of eggplant in a strainer with salt. "Sweat" eggplant for 15 mins, toss halfway. You will see drops of the bitter liquid coming out. If not, use more salt. Pat eggplant dry with paper towels. Place pieces of eggplant on a baking tray, drizzle with oil, sprinkle with smoked paprika powder and pepper. Mix well and bake in the oven at 220 degrees Celsius for 30 mins, toss halfway
- In the meantime, prepare vegetables and the rest of the stew. In pot cook chopped onion, garlic and red pepper in vegetable oil for a couple of minutes on a low to medium heat, until soft.Add spice mix, salt and pepper and cook for 3 minutes until fragrant
- Add sliced potato and carrot, chopped tomatoes and vegetable stock to the pot. Bring to a boil, turn low and let simmer with a lid for 20 mins until the carrot and potato are almost cooked
- By now the oven-baked eggplant will be ready as well. Place the eggplant in the pot with the rest of the stew and let simmer for about 10-15 additional minutes for the flavors to come together. Adjust seasoning if necessary
- Serve with white rice and/or with a salad
