Medical Medium eggplant stew with chestnut mushrooms and mashed potatoes

Name: Medical Medium eggplant stew with chestnut mushrooms and mashed potatoes
Cook time: 35 min
Total time: 35 min
Yield: 2 portions
Ingredients: 1 1 large eggplant; 3 to 4 3 to 4 cups chestnut mushrooms; 3 3 cups potatoes; 4 4 cloves garlic; 2 2 cloves garlic; ¼ ¼ cup oat milk; 1 1 cup tomato passata; ½ ½ teaspoons chili flakes; 2 2 tablespoons maple syrup; 2 2 cups water; 2 2 tablespoons maple syrup; 2 2 tablespoons fresh chives; 1 1 tbsp coconut amino's; or 2 or 2 tablespoons raw honey; 1 1 tbsp fresh parsley; 1 1 tbsp dulse seaweed; 1 1 tbsp Coconut aminos; 2 2 tablespoons paprika powder; 1 1 tsp oregano; 2 2 tablespoons extra virgin olive oil; celtic sea salt; 1 1 tsp thyme; 1 1 tsp rosemary; 4 4 tablespoons extra virgin olive oil

User Reviews

4.0

3 reviews

Good

Cook Time
mins
Total Time
35 mins
Servings
2 portions
Calories
367 kcal
Course
Dinner
Cuisine
European, French, Italian

Medical Medium eggplant stew with chestnut mushrooms and mashed potatoes

Iris Warren

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Mediterranean style eggplant stew with baked umami maple mushrooms. With creamy, but fat-free, mashed potatoes.

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Ingredients

Servings

1 1 large eggplant or 2 to 3 smaller
3 to 4 3 to 4 cups chestnut mushrooms
3 3 cups potatoes (450 grams)
4 4 cloves garlic
2 2 cloves garlic
¼ ¼ cup oat milk or almond/cashew milk or water
1 1 cup tomato passata
½ ½ teaspoons chili flakes
2 2 tablespoons maple syrup
2 2 cups water
2 2 tablespoons maple syrup
2 2 tablespoons fresh chives
1 1 tbsp coconut amino's
or 2 or 2 tablespoons raw honey
1 1 tbsp fresh parsley
1 1 tbsp dulse seaweed dried and ground
1 1 tbsp Coconut aminos
2 2 tablespoons paprika powder
1 1 tsp oregano
2 2 tablespoons extra virgin olive oil
celtic sea salt to taste, as few as possble
1 1 tsp thyme
1 1 tsp rosemary
4 4 tablespoons extra virgin olive oil partially replaced with water

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Instructions

Wash and cut the eggplant. Heat up the pan, add the olive oil and bake the eggplant pieces until they have browned on all sides.
Wash en dice the potatoes. Leave the skin on.
While the eggplants simmer and the potatoes are getting steamed, cut the mushrooms. Just a little bigger then bite size pieces.
Press the garlic and add. Bake until the eggplant turns a bit softer.
Steam (or cook) for 20 minutes.
Bake with olive oil or just a drop of water.
Add the dulse, coconut aminos, tomato passata and water.
Cut the parsley and chives very small.
Press the garlic and add.
Let it simmer for at least 20 minutes. Stir occasionally. Test by poking with a fork: all the eggplant should be soft!
Mash the potatoes with a fork. Add the oat milk, maple syrup, paprika powder, parsley and chives. Add salt to taste.
Add the chiliflakes.
When the mushrooms have shrunk and are golden and shiny deglaze with the coconut aminos and maple syrup.
If you want to use honey instead of maple syrup. Then be sure to turn down the heat first and let the mushrooms cool a bit before adding the honey.