EGGPLANT STEW (SIMPLE, PERSIAN STYLE)
Make and share this Eggplant Stew (Simple, Persian Style) recipe from Food.com.
Provided by Roxana M
Categories Stew
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tbs olive oil in a pot. Add the finely chopped onions and sauté over medium heat until they begin to brown.
- Add the turmeric, beef and garlic. Cook until the beef is browned.
- Add the water, tomato sauce, and 1 tsp salt. Cover, and simmer over low heat for 2.5 hours.
- Slice the eggplant lengthwise into pieces about 1/4" thick. Sprinkle them on each side with the remaining salt and place them aside for 20 minutes in a strainer set over a plate.
- Afterward, rinse each piece and pat dry. Sauté them in the remaining oil over medium heat until they begin to brown, then set them aside.
- Add the eggplant to the beef and simmer for another hour.
- Serve over Basmati rice or with bread.
Nutrition Facts : Calories 413.4, Fat 15.3, SaturatedFat 4.4, Cholesterol 108.9, Sodium 3070.1, Carbohydrate 32, Fiber 14.5, Sugar 15.3, Protein 42.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love