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Eggplant and White Bean Cassoulet
Experience the comforting embrace of a classic French cassoulet with a delicious vegetarian twist! This hearty Eggplant and White Bean Cassoulet is a vibrant medley of tender eggplant, creamy white beans, and a symphony of aromatic herbs. Each spoonful is a celebration of flavors that evokes the rustic charm of French cuisine. Perfect for cozy dinners or as a nourishing dish for gatherings, this cassoulet is sure to impress both vegetarians and meat-lovers alike!
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1, diced
- Garlic
- 3 cloves, minced
- Carrot
- 1, diced
- Celery
- 2 stalks, diced
- Eggplant
- 1 large, diced
- Tomato paste
- 2 tablespoons
- Thyme
- 1 teaspoon, dried
- Rosemary
- 1 teaspoon, dried
- Bay leaf
- 1
- Salt
- 1 teaspoon, or to taste
- Pepper
- 1/2 teaspoon, or to taste
- White beans
- 2 cans (15 oz each), drained and rinsed
- Vegetable broth
- 2 cups
- Fresh parsley
- 1/4 cup, chopped (for garnish and breadcrumb mixture)
- Breadcrumbs
- 1/2 cup
- Parmesan cheese
- 1/4 cup, grated
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the diced eggplant and cook for another 5 minutes, allowing it to brown slightly.
- Mix in the tomato paste, dried thyme, dried rosemary, bay leaf, salt, and pepper. Cook for 1 minute to release the flavors.
- Add the drained and rinsed white beans and vegetable broth. Bring the mixture to a simmer.
- Cover the pot and transfer it to the preheated oven. Bake for 30 minutes to allow the flavors to meld.
- While the cassoulet is baking, prepare the breadcrumb topping by mixing together the breadcrumbs, grated Parmesan cheese, and chopped parsley in a small bowl.
- After 30 minutes, carefully remove the pot from the oven and sprinkle the breadcrumb mixture evenly over the top of the cassoulet.
- Return the pot to the oven and bake for an additional 10 minutes, or until the breadcrumbs are golden and crispy.
- Serve the eggplant and white bean cassoulet hot, garnished with additional fresh parsley if desired.
Tips
- For added depth of flavor, consider adding a splash of balsamic vinegar or a teaspoon of smoked paprika.
- Feel free to mix in other vegetables like zucchini or bell peppers for a colorful variation.
- This dish can be made ahead of time and reheated, as the flavors develop even more over time.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 40 minutes Calories: 320 Fat: 10g Carbs: 45g Protein: 12g Sodium: 700mg Sugar: 5g
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