Eggplant Bourguignon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on the French classic, with tender eggplant and mushrooms braised in red wine with herbs and aromatics. Serve over pasta or mashed potatoes for a rich, deeply flavored dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup olive oil, (divided)
- 8 ounces cremini mushrooms, (cleaned and sliced)
- 1 medium eggplant (about 1 pound), (cut into 1-inch cubes)
- 1 small onion, (diced)
- 1 medium carrot, (sliced)
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1/4 cup whiskey
- 1 tablespoon fresh thyme ((or 1 teaspoon dried))
- 2 bay leaves
- 1 cup vegetable broth
- 2 cups dry full-bodied red wine
- 2 tablespoons tomato paste
- 1 cup pearl onions, (fresh or frozen and thawed)
- 1/2 teaspoon smoked salt, (plus more to taste)
- Cooked pasta, mashed potatoes, or polenta
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 55m
- Sodium
- 480mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 786mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 480MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.