Aubergine (Eggplant) Dissolved with Fava, Dark Greens and Vine Leaves
We dissolve aubergines (eggplants) by frying and cooking them slowly with vine leaves to create a flavourful base for a colourful veggie stew!
Servings: 2
Calories: 310kcal
Ingredients
- 1 aubergine (eggplant), thinly sliced
- ½ medium-sized onion, diced
- 6 tbsp oil
- ½ tbsp tomato paste
- 1 cup fresh or cooked fava beans
- 1 ½ tbsp dried herbs like oregano, thyme, ...
- chilli flakes as much as you like
- 4 vine leaves, chopped
- 1 bundle dark greens, roughly chopped like greens of root veggies, spinach etc
- ½ bundle fresh herbs, chopped like dill, parsley, ...
- 1 handful walnuts, roughly crushed
Instructions
- Heat the oil in a pan on medium heat, add the onions, tomato paste and aubergine. Stir. Lower the heat a little and fry for about 7 minutes. In the meanwhile, prepare the other ingredients.
- Add salt, pepper, the stalks of the greens and the fava beans. Give it a stir. Add ⅓ cup of water and cook for about 4 minutes, lid closed.
- Add the chilli, herbs and walnuts. Stir and close the lid again. At this point, the aubergine slices should be breaking up.
- Let rest for about 10 min.