Side Dish

Samfaina

Name: Samfaina
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 portioner
Cuisine: spanish, mediterranean
Ingredients: 1 stk. eggplant diced into 1-inch cubes; 2 stk. zucchini diced into 1-inch cubes; 1 stk. yellow onion finely chopped; 3 fed garlic minced; 1 stk. red bell pepper diced; 1 stk. green bell pepper diced; 400 g canned crushed tomato; 3 spsk. olive oil; 0,5 tsk. dried thyme; 1 stk. bay leaf; 0,5 tsk. salt; 0,25 tsk. black pepper freshly ground

Samfaina is a traditional Catalan vegetable stew featuring eggplant and zucchini simmered with a savory base of onion, garlic, and tomato. This vegan side dish is rich in flavor and perfect for accompanying a variety of meals.

En original opskrift af Forkin

Tid i alt: 1 t. 5 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 188 kcal

VeganskVegetariskGlutenfri

Klargøring

Ingredienser

1 stk.eggplant, diced into 1-inch cubes
2 stk.zucchini, diced into 1-inch cubes
1 stk.yellow onion, finely chopped
3 fedgarlic, minced
1 stk.red bell pepper, diced
1 stk.green bell pepper, diced
400 gcanned crushed tomato
3 spsk.olive oil
0,5 tsk.dried thyme
1 stk.bay leaf
0,5 tsk.salt
0,25 tsk.black pepper, freshly ground

Udstyr

large pot · dutch oven · wooden spoon · cutting board · knife

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ca. 2 min.
2
Add the eggplant and zucchini to the pot and sauté for 8-10 minutes until slightly softened and lightly browned.
Ca. 10 min.
Kokkens note: Do not overcrowd the pot; cook in batches if necessary to ensure proper browning.
3
Remove the cooked eggplant and zucchini from the pot and set aside.
Ca. 1 min.
4
Add the onion to the same pot and cook for 5-7 minutes until softened and translucent.
Ca. 7 min.
5
Stir in the garlic and cook for another minute until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the garlic.
6
Add the red bell pepper and green bell pepper to the pot and cook for 5 minutes until they begin to soften.
Ca. 5 min.
7
Pour in the crushed tomato, then add the dried thyme, bay leaf, salt, and black pepper.
Ca. 1 min.
8
Bring the mixture to a gentle simmer, then return the cooked eggplant and zucchini to the pot.
Ca. 2 min.
9
Stir everything well, cover the pot, and simmer on low heat for 20-25 minutes, or until the vegetables are very tender and the flavors have melded.
Ca. 25 min.
Kokkens note: Stir occasionally to prevent sticking.
10
Remove the bay leaf before serving.

Pr. portion

Næringsindhold

71%Score

Kalorier: 187,8kcal
Protein: 4,1g
Kulhydrat: 21,1g
Fedt: 10,8g
Kostfibre: 6,2g
Sukker: 12,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover samfaina in an airtight container in the refrigerator.

Genopvarmning

Reheat gently in a saucepan over medium-low heat or in the microwave until warmed through.