Bulgarian Eggplant Stew
🇧🇬 Bulgarian Eggplant Stew (Patladzhanena Yahniya)
A tender, comforting vegetable stew rich with eggplant, peppers, tomato, and garlic—simple, slow-cooked perfection served with crusty bread or over rice.
✅ Ingredients (Serves 4)
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2 medium eggplants, diced (about 5–6 cups)
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1 large onion, chopped
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1 bell pepper, chopped (any color)
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3–4 cloves garlic, minced
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2 large tomatoes, chopped (or 1 can diced tomatoes, ~14 oz)
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2 tbsp tomato paste
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1 tsp sweet paprika
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1/2 tsp dried oregano or thyme
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1/2 tsp sugar (optional, helps balance tomato acidity)
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1/4 cup chopped fresh parsley or dill
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1/4 cup olive oil, divided
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Salt and black pepper, to taste
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Water or vegetable broth, as needed (~1 cup)
🍳 Instructions
1. Salt and Drain Eggplant
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Place diced eggplant in a colander, sprinkle generously with salt, and let sit for 20–30 minutes to draw out bitterness.
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Rinse and pat dry with a clean towel or paper towels.
2. Sauté Vegetables
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In a large pot, heat half of the olive oil over medium heat.
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Add onions and cook until translucent (about 5 minutes).
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Add bell pepper and garlic, cooking another 2 minutes.
3. Add Eggplant
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Add eggplant and the rest of the olive oil. Cook for about 5–7 minutes, stirring frequently, until lightly browned and softened.
4. Simmer the Stew
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Stir in tomatoes, tomato paste, paprika, herbs, sugar (if using), salt, and pepper.
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Add ½ to 1 cup of water or vegetable broth, just enough to allow the stew to simmer without becoming soupy.
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Reduce heat to low, cover, and simmer gently for 25–30 minutes, stirring occasionally.
5. Finish and Serve
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Once the vegetables are tender and the stew has thickened, stir in fresh parsley or dill.
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Taste and adjust seasoning.
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Serve warm with crusty bread, rice, or bulgur.
🥖 Serving Suggestions
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Top with crumbled feta cheese or a dollop of plain yogurt for a Balkan twist.
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Pair with warm flatbread or pita.
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Serve over mashed potatoes, rice, or polenta for a heartier meal.
