Moqueca de Berinjela

Moqueca de Berinjela is a vibrant vegan interpretation of the traditional Brazilian seafood stew, featuring tender eggplant simmered in a rich coconut milk broth infused with aromatic spices. This dish is not only comforting but also bursting with tropical flavors, making it a perfect plant-based option for any occasion.

Ingredients

• Eggplant - 300 grams, diced
• Coconut milk - 400 ml
• Red bell pepper - 1, sliced
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Fresh cilantro - 30 grams, chopped
• Tomato - 2 medium, diced
• Lime - 1, juiced
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Chili flakes - 1/2 teaspoon (optional)

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
3. Stir in the sliced red bell pepper and cook for about 3 minutes until soft.
4. Add the diced eggplant to the skillet and cook for another 5 minutes, stirring occasionally.
5. Mix in the diced tomatoes, dried oregano, smoked paprika, salt, black pepper, and chili flakes (if using), cooking for another 2 minutes.
6. Pour in the coconut milk and bring to a gentle simmer. Reduce heat and let it cook for about 10-15 minutes, allowing the flavors to meld.
7. Remove from heat and stir in the lime juice and chopped cilantro.
8. Serve hot, garnished with additional cilantro if desired.

Nutrition

• Calories: 320
• Protein: 4 g
• Carbs: 28 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 21 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes and bell peppers, promoting overall health.
• High in fiber from eggplant, aiding in digestion and promoting satiety.

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