Vegetarian Eggplant Stew

Rating:

apples-grey

Created by:

QAST
Total time:
40 min
Preparation:
10 min
Cooking:
30 min
Serves:
10

Category:

Tags:

Ingredients

1KgEggplant
3eachTomato
1eachOnion
4tbspOil
1tspSalt and Black pepper (each)
2tbspTomato Paste
0.5tspTurmeric
1tbspLemon juice
1cupBoil water

Method

  1. Toss eggplant with 1tsp salt in a separate bowl; let set for 20 min. Rinse salt from eggplant in a colander, drain and cut each into 3 slices.
  2. Heat 4 tbsp oil in a large skillet over medium-high heat. Add chopped onion, cook until translucent.
  3. Add eggplant and cook until both sides golden.
  4. Add the tomato paste, cook for 3 minutes, then add the chopped tomatoes (chop each tomato into 4 pieces).
  5. Add 1 cup boil water and lemon juice. Cover skillet with lid and lower heat to medium-low; cook until sauce has thickened, about 20 minutes.
  6. Serve with rice in individual portions.

Recipe description

Salting the eggplant removes moisture and bitterness from the fruit, improving the taste and texture.

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