“Stewie Griffin” Eggplant, Zucchini and Bean Stew with Tofu and Halloumi Cheese
This week my mom happened to find a recipe out of one of my cookbooks that she thought we should try. Like most of the recipes I find, I usually read through it and get the gist, then just improvise from there. There are a lot of ingredients in this recipe, but it really didn’t take too long.
What You Need:
1 eggplant (Sliced 1/2” thick)
4 Zucchini (sliced thin)
1 Can Diced Tomatoes
3/4 Can of Tomato Sauce (just sauce not flavored)
3 Fresh Crushed Tomatoes
Thyme (to taste)
Salt/Pepper To Taste
Juice of 1 lime
1 Red Onion (sliced)
1 Can Chickpeas
1/2 Can Kidney Beans
1/2 Can Small White Beans
1 1/2 Tbsp Minced Garlic
1/2 Cup Red Wine
Sugar (to taste)
1 Block of Tofu
Halloumi Cheese (sliced)
Set Oven to 400 degrees on Convection.
1. Place sliced tofu onto a greased cookie sheet and place tray in oven. Bake until crispy then set aside. On a another greased cookie sheet, spread out the thin sliced zucchini. Place tray in oven until crispy. Set Aside. Then place the eggplant on another greased cookie sheet. Bake the eggplant until it has become dried and almost crispy. Set Aside.
2. Meanwhile, grease an extra large sautee pan. Heat on medium low heat. Add in onions and garlic to pan. Heat until onions have become soft.
3. Next, add the tomatoes, sauce and crushed tomatoes. Then add the beans, wine, thyme, sugar, salt and pepper. Allow to simmer for about 15 minutes.
4. Once most of the liquid has simmered off, add the eggplant and zucchini. Mix the mixture together.
5. Then grill the Halloumi cheese on a grill pan until it has browned on both side. When serving, place a few pieces of Halloumi cheese on top of the stew.
*Halloumi is a hard cheese that grills and doesn’t melt. Pretty much my new favorite thing. Stay tuned for more recipes using this great cheese.
2 years ago