Saturday, October 16, 2010

Fuel: Turkish Eggplant Stew

I have a confession to make: I am a soup-aholic.  When the air starts to get that chilly bite, I can't help but  crave a warm bowl of soup.   It's hard to find good vegetarian soups in restaurants and even in recipe books, but a few modifications and you can have a delightful dish without meat.  

After a brutal Broadmoor loop hill workout today, I needed a hearty soup packed with all of the power of a full meal.  This stew stood up to the challenge: packed with hearty vitamin-rich veggies, protein and fiber from the Garbanzo beans, carbs from the whole-wheat bread for dipping, and some necessary hydration from the veggie broth.  

  • 3 tbsp olive oil
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 large eggplant or two medium ones, cut into 1" long strips (leave the skin on , it's yummy and has tons of vitamins)
  • 3 tomatoes, diced (you can sub a can of diced tomatoes)
  • 1 potato, diced
  • 1 zucchini, diced
  • 1 can of garbanzo beans
  • 2 cups vegetable stock
  • 1 tsp red pepper flakes (omit if you don't like a little spice)
  • salt, to taste
  • black pepper, to taste
  • 1/3 cup cilantro, chopped

  1. In a large pot, saute onions and garlic in olive oil for 1-2 minutes
  2. Add eggplant and continue on medium heat for 15 minutes (you may have to add more olive oil)
  3. Add the rest of the ingredients, minus the cilantro
  4. Cover and cook on low for 40-45 minutes
  5. Sprinkle cilantro on top a minute or two before you turn it off (and of course on top as a garnish)

Serve with some hearty wheat bread and you've got a delicious meal :)

1 comment:

  1. Hi Kelly, Nice meeting you last night at Trinity Brewing Company. I like your blog! I will be following you and routing for you at CIM. Good Luck this weekend with your 10 mile race.