Eggplant – Wholefoodspace https://wholefoodspace.com Healthy vegan whole food recipes Sun, 25 May 2025 13:01:25 +0000 en-US hourly 1 https://wordpress.org/?v=7.1 https://wholefoodspace.com/wp-content/uploads/Wholefoodspace-Logo-2-Standard-82a38f-150x150.png Eggplant – Wholefoodspace https://wholefoodspace.com 32 32 Eggplant pot with potatoes – easy https://wholefoodspace.com/en/eggplant-pot-with-potatoes-easy/ https://wholefoodspace.com/en/eggplant-pot-with-potatoes-easy/#respond Thu, 07 Dec 2023 16:35:37 +0000 http://wholefoodspace.com/?p=5696 This eggplant pot with potatoes is a simple yet really tasty dish. It’s perfect as a quick dish when you’ve just come home from work and don’t want to spend too much time cooking.

Eggplant pot with potatoes

The sweetcorn in the vegetables gives this meal a certain extra kick. it’s so deliciously sweet, it’s really perfect. The combination with potatoes is outstanding.

Eggplant pot
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Eggplant pot with potatoes and lentils

This eggplant pot with potatoes and lentils is a really tasty meal. It is very filling and quick to prepare.
Course main course
Keyword corn, Eggplant, peas, Potatoes, red lentils, Spices
Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings 1 person

Ingredients

  • 100 g red lentils
  • 1 eggplant
  • 1 red onion
  • 50 g corn fresh or canned
  • 50 g frozen peas
  • 1 yellow bell pepper
  • some thyme and rosemary
  • salt and pepper to taste
  • 3-4 potatoes from the day before
  • 300 ml water
  • 2 flour type 630 for binding

Instructions

  • Briefly rinse the lentils in a sieve.
  • Cut the vegetables into small pieces.
  • Put lentils and vegetables in a pot with about 300 ml of water.
  • Simmer the whole thing for about 12 minutes.
  • Season to taste with the spices.
  • In the meantime, heat the potatoes in the oven for about 10 minutes.
  • Bind the eggplant pot with flour.

Tip

If a dish with potatoes was eaten the day before, then simply boil more potatoes and use them for this dish the other day. This saves time and electricity.

Interesting to know

Can potatoes be eaten with the skin? Young and waxy potatoes that still have a soft and unsprouted skin can be eaten with the skin.

]]> https://wholefoodspace.com/en/eggplant-pot-with-potatoes-easy/feed/ 0 Rice curry with lots of vegetables – super https://wholefoodspace.com/en/rice-curry-with-lots-of-vegetables-super/ https://wholefoodspace.com/en/rice-curry-with-lots-of-vegetables-super/#respond Thu, 07 Dec 2023 16:13:31 +0000 http://wholefoodspace.com/?p=13167 The rice curry is a classic that simply goes together perfectly. Delicious rice with great vegetables and a curry sauce. An impeccable lunch or dinner that you will really enjoy.

Rice curry with lots of vegetables

There’s not much to say. Just pick up a fork and enjoy this delicious meal. It’s also great for taking to work. Simply store it in the fridge overnight and then just heat it up the next day at work.

Rice curry
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Rice curry with lots of vegetables

Rice curry with lots of vegetables is a classic curry dish. It impresses with its simple and tasty, sometimes spicy style.
Course main course
Keyword basmati wholemeal rice, Carrots, curry powder, Eggplant, Spices, Vegetables
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1 person

Ingredients

  • 140 g basmati whole grain rice
  • 1 eggplant
  • 1 carrot
  • 1 parsnip
  • 1 onion
  • 50 g celery
  • 50 g fennel
  • 2 stalks of spring onions
  • 1 red bell pepper
  • 2 tbsp frozen peas
  • salt and pepper
  • some soy sauce
  • 1 tsp curry powder
  • 0,5 tsp turmeric
  • 2 tsp spelt flour type 630 to thicken the sauce
  • 600 ml water for boiling

Instructions

  • Wash the rice and cook for 20 minutes in 3 times the amount of water.
  • Wash and chop the vegetables.
  • Place in a pan with approx. 250 ml water.
  • Simmer for approx. 15 – 20 minutes.
  • Season to taste with the spices and thicken with flour. Dissolve a little flour in a cup of cold water, add to the vegetables and bring to the boil.
  • Fold the rice into the finished vegetables.

Tip

Add a little curry powder to the rice to give it a yellowish color.

Interesting to know

Curry powder is a versatile spice mixture that can vary depending on its origin and personal taste. The typical content of a curry powder consists of coriander, turmeric, cumin, mustard seeds and chili powder. Depending on taste and spiciness, curry powder can be milder or hotter.

]]> https://wholefoodspace.com/en/rice-curry-with-lots-of-vegetables-super/feed/ 0 Eggplant curry – quick and delicious https://wholefoodspace.com/en/eggplant-curry-quick-and-delicious/ https://wholefoodspace.com/en/eggplant-curry-quick-and-delicious/#respond Sun, 07 May 2023 11:53:51 +0000 http://wholefoodspace.com/?p=2739 Who does not know this? Hungry and craving for something hearty with a hint of exoticism? Then this eggplant stew is just the thing.

Eggplant curry

A stew that can not be better. Spicy herbs with lots of vegetables and rice. All in one. Flavored with fine spices that also have something exotic.

Auberginencurry
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Eggplant curry

Eggplant curry – a quick simple meal with a hint of curry flavor and various vegetables. Enjoyed as a quick option with rice or boiled potatoes. Refined with 1 can of beans.
Course main course
Keyword basmati wholemeal rice, Curry, Eggplant, juicy, main course, Potatoes, quick, simple, Spices, Vegetables
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 1 person

Ingredients

  • 1 eggplant large
  • 1 tomato large or 3 small tomatoes
  • 1 onion
  • 2 stalks of celery
  • 4 stalks of leek onion
  • 2 carrots
  • 50 g celery
  • 1 small parsley root
  • 1 half fennel
  • 30 g leeks
  • 50 g corn fresh
  • 1 tsp rosemary fresh
  • 1 pinch of thyme
  • 1 tsp garam masala
  • 1 tsp soy sauce
  • 1 tsp parsley
  • 1 tsp coriander leaves optional
  • 1 squeeze of lemon juice
  • 1 tsp salt
  • 1 pinch of pepper
  • 1 tsp curry powder
  • 2 tsp spelt flour type 630 for binding
  • 300 ml water

Instructions

  • Cut everything into small pieces.
  • Simmer in a pot with the water for about 20 minutes.
  • To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
  • Finally, season to taste and add the lemon juice.

Tips

It goes well with potatoes or rice. The eggplant curry can be supplemented with chickpeas or white beans. Or also cook beluga lentils until soft and stir in at the end. If you like it even faster, you can use frozen vegetables and canned tomatoes.

Interesting to know

A stew with so many ingredients and that should go fast? Yes, it is quick. With time comes the routine of cutting vegetables. Why is it called eggplant curry in my house? Simply because everything is cut into small pieces and cooked together in one pot. There is curry flavor in the Garam Masala spice blend and if you like, just add extra curry.

]]> https://wholefoodspace.com/en/eggplant-curry-quick-and-delicious/feed/ 0 Sweet potato casserole – so healthy https://wholefoodspace.com/en/sweet-potato-casserole-so-healthy/ https://wholefoodspace.com/en/sweet-potato-casserole-so-healthy/#respond Tue, 02 May 2023 18:55:48 +0000 http://wholefoodspace.com/?p=2563 Sweet potatoes are very nutritious. Combined with vegetables it makes the perfect meal. The sweet potato casserole is completely vegan. The sauce made from tofu gives the casserole some spice and juiciness.

Sweet potato casserole

So delicious, so tasty can be a casserole. Sweet tasting sweet potatoes combined with a sauce of tofu and yeast flakes. The whole thing then baked in the oven. Lots of vegetables are underneath the tofu sauce. Enjoy it.

Süßkartoffelauflauf
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Sweet potato casserole

Vegan sweet potato casserole with lots of vegetables and a sauce of tofu and yeast flakes. The spicy sauce rounds off the taste of the sweet potato perfectly. As a casserole layered with the vegetables, this sweet potato casserole is quick and easy to prepare.
Course main course
Keyword Eggplant, juicy, nutritious, saturating, simply, Soy drink, Spices, sweet potatoes, tofu, Vegan, Vegetables
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 1 person

Ingredients

  • 1 eggplant
  • 1 half zucchini
  • 1 garlic clove
  • 1 onion
  • 4 leek onion stalks
  • 2 tbsp fresh corn
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 half fennel bulb
  • 1 half can tomatoes chunky
  • 1 tsp oregano
  • salt and pepper to season the vegetables
  • 300 g sweet potatoes
  • 200 g tofu
  • 150 ml soy drink
  • 3 tbsp yeast flakes
  • 100 ml water
  • 2 tsp starch flour, approx. 10 g
  • 1 pinch each salt, pepper, onion powder, garlic powder, turmeric
  • 1 splash soy sauce

Instructions

  • Wash and chop the vegetables. Cook in water until firm to the bite.
  • Peel sweet potatoes and cut into thin slices.
  • Finely puree tofu, soy drink and yeast flakes in a blender.
  • Pour the mixture into a saucepan. Add 100 ml of water and bring to a boil. To thicken the liquid, mix the starch in a cup of cold water, add to the liquid and bring to the boil.
  • Season with onion powder, garlic powder, turmeric, salt and pepper, and a splash of soy sauce.
  • In a baking dish first fill half the can of tomatoes. Season with salt, pepper and oregano.
  • Spread the thin slices of sweet potato on top of the tomato sauce.
  • Then add the drained vegetables on top of the sweet potatoes.
  • Cover the vegetables again with a layer of sweet potatoes.
  • Finally, cover with the tofu sauce.
  • Bake in preheated oven at 200 degrees celsius top/bottom heat for about 40 minutes.

Notes

Tip

Try purple sweet potatoes once. This variant is very tasty.

Interesting to know

Sweet potatoes contain many vitamins. They are one of my absolute favorites.

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