{"id":2285,"date":"2014-05-16T23:14:00","date_gmt":"2014-05-17T06:14:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2014\/05\/chickpea-and-eggplant-daube-a-mauritian-stew-vegan-gluten-free-soy-free\/"},"modified":"2022-08-31T15:06:20","modified_gmt":"2022-08-31T22:06:20","slug":"chickpea-and-eggplant-daube-mauritian","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/chickpea-and-eggplant-daube-mauritian\/","title":{"rendered":"Chickpea and Eggplant Mauritian Daube (Stew)"},"content":{"rendered":"\n

Much lighter than a curry, the Mauritian daube<\/strong> is a versatile stew<\/strong> dish that can be enjoyed on its own or with rice. Simple ingredients – chickpea, eggplant and potatoes – come together to create a remarkably tasty vegan dish.<\/p>\n\n\n

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The Mauritian Daube is a tomato-based stew, traditionally made with meat or chicken, simmered as a one pot dish with onions, garlic, ginger, spices, chilies and herbs.<\/p>\n\n\n\n

In the warm subtropical climate of Mauritius, this wonderful lighter-than-a-curry homemade comfort food is much enjoyed in every Mauritian household. Growing up, I have known this dish more often with chicken and occasionally meat.<\/p>\n\n\n

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In fact, the Mauritian Daube holds its roots from France, adapted from the great classic Daude de Provence<\/a>. A little bit of history would take us back to the days of the French colonists who brought this culinary wonder to Mauritius. Although the Provence<\/a> version uses beef braised in a wine-based sauce along with vegetables and the aromatic herbes de Provence, the Mauritian version does not call for wine.<\/p>\n\n\n

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While the chicken version is the most popular, I have many-a-times enjoyed a nice vegetarian daube with beans, potatoes and other vegetables, the sauce itself being by default vegan.<\/p>\n\n\n\n

The Mauritian way of accompanying the Daube is more commonly with rice but a good freshly baked French baguette is not unpopular either at lunchtime.<\/p>\n\n\n\n

You might also like these Mauritian recipes:<\/strong><\/em><\/p>

Kat-kat Manioc – Mauritian Cassava Stew<\/a><\/p>

Mauritian Rougaille with Red Kidney Beans and Mushrooms<\/a><\/p>

White Bean Curry<\/a><\/p><\/blockquote>\n\n\n

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Chickpea and Eggplant (Aubergine) Mauritian Stew (Daube)<\/b><\/h2>\n\n\n\n

Pans:<\/b> Although this could be cooked in one pot, I suggest using two pans (a deep pot and a skillet) to save time because the eggplant tastes better if half-cooked, and then added to the sauce.<\/p>\n\n\n\n

Onions and garlic:<\/b> I no longer consume onions and garlic but I’ve included them in the recipe if you decide to use these, since they are typical ingredients in the original dish.<\/p>\n\n\n

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