Eggplant Stew
Eggplant stew is a traditional Romanian summer dish made from diced eggplant braised with onion, tomatoes, garlic, and spices. Hearty and flavorful, it can be served as a vegetarian main course or a tasty side dish.
Servings
4
Prep
30 min
Cook
35 min
Total
65 min
🥘Ingredients
servings
Main ingredients
For serving
✅Dietary Compatibility
Yield
approx. 4 servings
📦Storage
Refrigerator
Up to 3 days in a sealed container; flavors deepen the next day
Freezer
Freezing not recommended — cooked eggplant becomes watery and mushy after thawing
🥗Nutrition Facts
Values per serving without sour cream (approx. 250 g)
Calories
170 kcal
Protein
2 g
Fat
13 g
Carbohydrates
13 g
Fiber
5 g
🍷Pairs Well With
💡Variations
Add 1–2 roasted and peeled kapia peppers to the sauce for a sweeter, richer flavor.
Replace the frying oil with olive oil for a lighter Mediterranean-style version.
Add 100 g sliced mushrooms together with the onion for a more umami flavor and heartier texture.