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Suggest a better description1. Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the mushrooms in an even layer. Cook for about 5 minutes, flip and cook 5 minutes more, until browned on both sides. Remove the mushrooms from the pot and transfer them to a plate.
2. Add 2 tablespoons more of oil to the pot. Once the oil is hot add the eggplant, onion, and carrots. Sauté until the eggplant is very tender and the onion is soft and translucent, about 10 minutes. Add the garlic and cook 1 minute more.
3. Return the mushrooms to the pot. Stir in the flour until it evenly coats the veggies, and cook for about 1 minute more. Stir in the whiskey, thyme and bay leaves. Bring the liquid to a simmer and allow to cook until most of it has evaporated, 2-3 minutes.
4. Stir in the broth, wine, tomato paste, pearl onions, and smoked salt. Raise the heat and bring the mixture to a simmer. Lower the heat and allow to cook for about 30 minutes, until the sauce has thickened up, the vegetables are tender, and the alcohol has fully cooked off.
5. Remove the pot from the heat. Remove and discard the bay leaves. Taste test and add extra smoked salt (or table salt) to taste.
6. Serve with mashed potatoes, pasta, or polenta
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 136 | ||
Calories from Fat: 18 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 83.9mg | 3 % | |
Potassium 439mg | 12 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 10.5g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 136
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