Persian dish - Eggplant stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 medium onions500 grm. lean stewing beef in 1 inch cubes2 medium eggplants250 grm. plain tomato saucecumin, pepper, salt, cinnamon to taste
Boil the meat and the chopped onions for 30 minutes, or until meat is tender.
Peal and cut the eggplant lenghwise, sprinkle with coarse salt and set aside (to remove the bitter taste) in a colander. Before adding to stew, rinse.
Add eggplant, tomato sauce and spices and boil for 20 minutes.
It is served with rice (brown or white) and it is also great with some yogurt on the side.
You can try it with chicken breast instead of beef, it takes less time to cook and tastes also great.
Number of Servings: 8
Recipe submitted by SparkPeople user AMELIA_.
Peal and cut the eggplant lenghwise, sprinkle with coarse salt and set aside (to remove the bitter taste) in a colander. Before adding to stew, rinse.
Add eggplant, tomato sauce and spices and boil for 20 minutes.
It is served with rice (brown or white) and it is also great with some yogurt on the side.
You can try it with chicken breast instead of beef, it takes less time to cook and tastes also great.
Number of Servings: 8
Recipe submitted by SparkPeople user AMELIA_.
Nutritional Info Amount Per Serving
- Calories: 167.2
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 168.0 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 3.8 g
- Protein: 22.1 g
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