Eggplant Bourguignon

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This vegan spin on beef bourguignon features tender eggplant, mushrooms, and veggies simmered in a flavor-packed red wine base. Serve over pasta or mashed potatoes for a knock-your-socks off delicious vegan dinner.

It seems like lately I’m boozing up all of my recipes. What can I say? The cold weather just gets me in the mood for infusing my cooking with all kinds of wine and beer and liquor. And this is no exception. This is one boozy stewzie.

I just said “stewzie.” I don’t even know if I spelled it right.

Okay, so stewzie isn’t a word, but whatever.

Usually when I post recipes that call for alcohol I get at least one or two people asking for a substitution. This particular recipe is totally centered around the wine, so I don’t recommend leaving it out. (Try my vegan beef stew instead. You can get away with skipping the wine in that one.)

Red wine with some herbs and seasonings makes an incredibly flavorful stew base. I’ve never had beef bourguignon, but I can’t imagine you’ll miss the meat with all the flavors in this vegan version.

There are quite a few versions of mushroom bourguignon circulating on the internet, so I decided to do something different here: I swapped eggplant for the meat. OMG. Best decision ever.

There are still some mushrooms in here (classic beef bourguignon even has mushrooms), and they’re excellent, but the eggplant soaks up the sauce and cooks up super tender with that melt-in-your mouth eggplant quality that I absolutely love about eggplant.

Because this one is so intensely flavorful,  I recommend serving it over some carbs. Is that how they do it with beef bourguignon? I’m not sure. But in any event, I served mine over pasta. I bet mashed potatoes, polenta, or even crusty bread would be equally awesome.

4.91 from 10 votes Print

Eggplant Bourguignon

This vegan spin on beef bourguignon features tender eggplant, mushrooms and veggies simmered in a flavor-packed red wine base. Serve over pasta or mashed potatoes for a knock-your-socks off delicious vegan dinner.

CourseEntree CuisineFrench Prep Time 20 minutes Cook Time 55 minutes Total Time 1 hour 15 minutes Servings 4 Calories 331 kcal Author Alissa Saenz


  • ¼cupolive oil, divided
  • 8ouncescremini mushrooms, cleaned and sliced
  • 1medium eggplant (about 1 pound), cut into 1-inch cubes
  • 1small onion, diced
  • 1medium carrot, sliced
  • 3garlic cloves, minced
  • 2tablespoonsall-purpose flour
  • ¼cup whiskey
  • 1tablespoonfresh thyme(or 1 teaspoon dried)
  • 2bay leaves
  • 1cupvegetable broth
  • 2cups dry full-bodied red wine
  • 2tablespoonstomato paste
  • 1cuppearl onions,fresh or frozen and thawed
  • ½teaspoonsmoked salt, plus more to taste

For Serving

  • Cooked pasta, mashed potatoes, or polenta


  1. Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the mushrooms in an even layer. Cook for about 5 minutes, flip and cook 5 minutes more, until browned on both sides. Remove the mushrooms from the pot and transfer them to a plate.

  2. Add 2 tablespoons more of oil to the pot. Once the oil is hot add the eggplant, onion, and carrots. Sauté until the eggplant is very tender and the onion is soft and translucent, about 10 minutes. Add the garlic and cook 1 minute more.

  3. Return the mushrooms to the pot. Stir in the flour until it evenly coats the veggies, and cook for about 1 minute more. Stir in the whiskey, thyme and bay leaves. Bring the liquid to a simmer and allow to cook until most of it has evaporated, 2-3 minutes.

  4. Stir in the broth, wine, tomato paste, pearl onions, and smoked salt. Raise the heat and bring the mixture to a simmer. Lower the heat and allow to cook for about 30 minutes, until the sauce has thickened up, the vegetables are tender, and the alcohol has fully cooked off.

  5. Remove the pot from the heat. Remove and discard the bay leaves. Taste test and add extra smoked salt (or table salt) to taste.

  6. Serve with mashed potatoes, pasta, or polenta.

Recipe Notes

Calorie count does not include pasta, mashed potatoes or polenta for serving.

Nutrition FactsEggplant BourguignonAmount Per ServingCalories 331Calories from Fat 118% Daily Value*Fat 13.1g20%Saturated Fat 1.9g10%Sodium 614mg26%Potassium 833mg24%Carbohydrates 22.7g8%Fiber 6.2g25%Sugar 8.6g10%Protein 4.1g8%Calcium 50mg5%Iron 2.3mg13%* Percent Daily Values are based on a 2000 calorie diet.« Vegan Spinach PuffsSticky Lemon Cauliflower »

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Reading this recipe made my mouth water! Can’t wait to make it. One question, however – What type of whiskey is used? Thanks in advance!


  • This was incredible! I’ve made versions with just mushrooms and they were good, but THIS one hit it out of the park! The eggplant is a wonderful addition. The meal was delicious and elegant. I’ve been meaning to leave a comment since I made your vegan gravy for Thanksgiving. It was amazing. Thank you for your wonderful recipes! Have a happy new year.


    • Thank you! I ended up replacing it with a mixture of wine, broth and a little maple syrup. I served this dish as part of our New Year dinner menu and it was a hit! Everyone loved it and I will definitely make it again. Thanks for the delicious recipe!


      • Alissa wrote: “This is one boozy stewzie. I just said “stewzie.” I don’t even know if I spelled it right.”

        Take this one: “Jucy Lucy”, a band name from thge 70s…

        (I like to listen to some music when I’m in my kitchen, and I’m a “child of the 70s”)

        Seriously: A recipe quite like this one was one of the first recipes that I “developed” once I became vegan. When eating vegan it’s always about getting enough protein, and eggplants and mushrooms are vegetables with quite a lot of proteins (if you don’t want to use tofu ore other processed meet substitutes).


      • Pretty sure this is the best vegan meal we’ve ever had. No exceptions. Thank you!!


        • This dish was delicious! So glad I tried’s got tons of flavor and it’s nice to make ahead and have leftovers for later in the week. Tastes even better the next day!


        • Made this exactly as written, however, it was too sharp tasting, so added some sugar. I suspect I could leave out the whisky & wouldn’t notice. Also, the sauce never really thickened. I tried adding a little corn starch slurry, which didn’t help much. Any suggestions to make it thicker?
          Served with curly egg noodles, which was just OK. Mashed potatoes would probably be better.


        • Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

          More about me →

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