Eggplant Hot Pot Recipe
Description
Eggplant hot pot is a classic, hearty, and comforting dish. It is best enjoyed in cold weather, but can be enjoyed all year round. This dish is made with eggplant, mushrooms, and various seasonings, cooked in a savory broth. It is a vegan-friendly dish that can be enjoyed by everyone. This recipe is simple to make and is guaranteed to be a hit with your family and friends.
Prep Time
This eggplant hot pot recipe requires about 15 minutes of prep time. This includes washing and cutting the vegetables, as well as measuring out the various seasonings. Once the prep is done, the rest of the recipe is fairly easy.
Cook Time
This recipe takes about 45 minutes to cook. This includes the time to sauté the vegetables, as well as the time it takes for the broth to simmer and reduce. The time can vary depending on the size of your vegetables and the temperature of your stove.
Ingredients
- 1 large eggplant, cut into small cubes
- 2 cups mushrooms, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- Salt and pepper, to taste
Instructions
1. In a large pot, heat some oil over medium heat. Add the onions and garlic and cook until softened, about 5 minutes. Add the eggplant, mushrooms, chili powder, cumin, oregano, and salt and pepper. Cook until vegetables are soft, about 10 minutes.
2. Add the vegetable broth and diced tomatoes. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the eggplant is tender and the broth has reduced. Taste and adjust the seasonings as needed.
3. Serve the hot pot in bowls with some crusty bread or over cooked rice, if desired.
Equipment
- Large pot
- Knife
- Cutting board
- Measuring spoons
Notes
You can adjust the amount of chili powder, cumin, and oregano to your tastes. You can also substitute the mushrooms for other vegetables of your choice, such as zucchini, bell peppers, or squash. If you don’t have vegetable broth on hand, you can also use water.
Nutrition: Per Serving
This recipe yields 4 servings. Each serving contains approximately 123 calories, 2.5 grams of fat, 21.3 grams of carbohydrates, and 5.3 grams of protein.
Recipe Tips
- Make sure to cut the eggplant into small cubes so that it cooks quickly and evenly.
- This hot pot can be stored in the refrigerator for up to 5 days. Reheat in a saucepan over medium heat.
- This dish can be easily made gluten-free by using gluten-free vegetable broth.
- For a spicier version, add some red pepper flakes to the pot.
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