Best 4 Basic Italian Eggplant Stew Recipes
In the culinary world, eggplant is a versatile vegetable that lends itself to a variety of cooking techniques and flavors. Among the many ways to prepare eggplant, the classic Italian eggplant stew, known as "Pasta alla Norma," stands out as a flavorful and hearty dish. Originating from the sun-kissed island of Sicily, this delectable stew combines the smoky and tender eggplant with a rich tomato sauce, creamy ricotta cheese, and fresh basil. It is a symphony of flavors that showcases the essence of Italian cuisine, making it a popular choice for both home cooks and restaurant-goers alike. Dive into the vibrant world of Italian cooking and discover the secrets to crafting the perfect "Pasta alla Norma," a dish that embodies the perfect balance of textures and flavors.
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN EGGPLANT GNOCCHI BAKE
Full-flavored, comforting gratin-like dish full of Italian goodness. It's surprisingly rich in fiber. Simple to make.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F. Bring a large pot of water to a boil.
- Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving 1/2 cup of the cooking liquid.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and 1/8 teaspoon salt and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook, stirring occasionally, until the eggplant is very soft and the onions are golden brown, 10 to 12 minutes. Remove from the heat.
- Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the eggplant mixture and stir to combine.
- Transfer the eggplant-gnocchi mixture to a 9-inch oval or square baking dish. Sprinkle with the provolone. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes.
- Garnish with the fresh basil sprigs if using and serve.
Nutrition Facts : Calories 346 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 7 milligrams, Sodium 725 milligrams, Carbohydrate 56 grams, Fiber 8 grams, Protein 10 grams, Sugar 5 grams
BASIC ITALIAN EGGPLANT STEW
I made this as an alternative to higher calorie pasta dishes. This is easy to do in the oven or the crockpot. If done in the crockpot, expect the eggplant to become very soft and almost melt away into the stew. Please follow all the directions to prep the eggplant or this will not turn out well.
Provided by MandAs
Categories Stew
Time 2h15m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Cube the eggplant and toss with lemon juice promptly to prevent browning. Toss cubes with salt and leave to rest in a strainer for 30 to 60 minutes.
- While the cubes rest, brown the ground turkey and onions in a large deep pan. Add the tomato sauce, Italian seasoning, and pepper to the pot and simmer over low heat.
- Rinse the cubes very well and press them firmly with paper towels to remove as much liquid as possible.
- Combine eggplant with the sauce and cook for 20-30 minutes over medium-low heat. The longer you cook the stew, the softer the eggplant will become.
- The mixture can also be baked in the oven at 375 degrees for 5-40 minutes or on low in the crockpot for 4 to 6 hours.
EASY SAUTEED ITALIAN EGGPLANT
Sliced Italian eggplant is sauteed, using balsamic vinaigrette for flavor. Easy, quick, and flavorful. Makes two servings as a side dish or one as an entree.
Provided by RMACKNIGHT
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Cut eggplant into thin slices. Drizzle slices on one side with 1 tablespoon balsamic vinaigrette and season with salt and pepper.
- Spray a large saucepan with nonstick spray and heat over low heat. Place eggplant in the pan, seasoned-sides down, in a single layer. Drizzle remaining vinaigrette over the exposed sides. Add onion and garlic. Cover and cook until eggplant slices are lightly browned and tender, about 5 minutes per side.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.6 g, Fat 5 g, Fiber 9.4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 181.2 mg, Sugar 7.1 g
ITALIAN VEGETABLE STEW
This recipe came from a September 1996 issue of Woman's Day magazine, tweaked just a bit. It's so easy to make and so healthy - great when you want a hearty meatless meal!
Provided by loof751
Categories Stew
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim green beans and cut in half. Slice the onions and peppers. Mince the garlic. Cut the eggplant and zucchini into 1" chunks. Peel the potato and cut into 1/2" chunks.
- Put the green beans, onions, and garlic in a large crock pot.
- Mix eggplant, zucchini, peppers, potatoes, tomato sauce, olive oil, salt, Italian seasoning, and crushed red pepper in a large bowl. Add to crock pot.
- Cover and cook on low 8 hours, or high 4 hours.
- Serve topped with Parmesan cheese.
Nutrition Facts : Calories 181.5, Fat 9.8, SaturatedFat 1.4, Sodium 702.5, Carbohydrate 22.7, Fiber 7.3, Sugar 10.2, Protein 4.6
Tips:
- To choose the best eggplant, look for ones that are firm and heavy for their size, with smooth, unblemished skin. Avoid eggplants that are soft, wrinkled, or have brown spots.
- Before cooking the eggplant, salt it and let it sit for 30 minutes. This will help to remove the bitterness from the eggplant.
- To prevent the eggplant from absorbing too much oil, cook it over medium-high heat and stir it frequently.
- If you are using canned tomatoes, be sure to drain them well before adding them to the stew.
- Season the stew to taste with salt, pepper, and other herbs and spices.
- Serve the stew with a side of crusty bread or rice.
Conclusion:
This basic Italian eggplant stew is a delicious and versatile dish that can be enjoyed for lunch or dinner. The stew is easy to make and can be tailored to your own taste preferences. With its simple ingredients and bold flavors, this stew is sure to become a favorite in your home.
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