Soy meat stewed with eggplant

2 servings

40 minutes

Soy meat stewed with eggplants is a refined dish of European cuisine that combines the rich aroma of roasted eggplants and the spiciness of soy meat. Historically, soy meat became a popular alternative to animal protein, spreading worldwide due to vegetarian traditions. In this recipe, tender pieces of soy meat are first boiled and then stewed with juicy tomatoes, sweet peppers, and caramelized onions, creating a rich and deep flavor palette. Roasted eggplants infused with garlic and thyme add softness and a light smoky note to the dish. This dish is perfect for those seeking a nutritious and flavorful dinner that can be paired with rice or fresh vegetables. Enjoy your meal!

Energy value per serving

• Calories: 224.7
• Proteins: 33.2g
• Fats: 0.8g
• Carbohydrates: 20.8g

Ingredients

• Soy meat: 120 g
• Eggplants: 60 g
• Onion: 1 pc
• Sweet pepper: 60 g
• Tomatoes in their own juice: 60 g

Cooking steps

1. Boil the soy meat for 10 minutes, drain the water, and squeeze the meat.

   Required ingredients:

   • Soy meat: 120 g

2. Cut the bell pepper into strips. Chop the tomatoes finely.

   Required ingredients:

   • Sweet pepper: 60 g
   • Tomatoes in their own juice: 60 g

3. Wrap the eggplants in foil with garlic, thyme, and olive oil, and bake in the oven at 180ºC for about 15 minutes until soft. Cut the cooked eggplants into strips.

   Required ingredients:

   • Eggplants: 60 g

4. Finely chop the onion and fry it in a dry pan until golden brown. Add the pepper, fry a little, then add the eggplants. Simmer for a few more minutes, add tomatoes in their own juice and soy meat, season with salt and pepper to taste. Simmer for a couple more minutes and serve.

   Required ingredients:

   • Onion: 1 piece
   • Sweet pepper: 60 g
   • Eggplants: 60 g
   • Tomatoes in their own juice: 60 g
   • Soy meat: 120 g