Garlic Eggplant (Vegan)

Nearly three-quarters of a head of garlic goes into this oil-free vegan eggplant stew alongside quartered mushrooms, onions, and basil. It’s simple, it’s unapologetic about the garlic, and the eggplant melts into a silky, savory mass that tastes far richer than something with zero added fat has any right to.

Sauteing the onions in water or veggie stock instead of oil keeps this completely oil-free while still building a sweet, soft base. The eggplant, garlic, and mushrooms simmer together for about 30 minutes until the eggplant collapses into tender, creamy pieces.

Japanese eggplant is the first choice here because it’s sweeter and more delicate than regular globe eggplant. If you’re using a standard eggplant, salt and drain it for a couple hours first to pull out the bitterness.

Kitchen Tips

• Crush or finely chop the garlic so it distributes evenly. Whole cloves won’t break down enough in 30 minutes.
• Keep the heat at a gentle simmer after bringing to a boil. High heat can scorch the bottom since there’s no oil to buffer.
• The dish reheats well and tastes even better the next day as the garlic mellows.
• Add basil at the end of cooking so it stays bright and fragrant.

Variations

• Add 6 to 8 chopped plum tomatoes for a saucier, more Mediterranean version.
• Stir in a tablespoon of miso paste for an umami boost that deepens the savory flavor.
• Serve over cooked quinoa or brown rice for a complete vegan meal.