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Vegetarian Eggplant Stew
Rating:
Created by:
QAST
Total time:
40 min
Preparation:
10 min
Cooking:
30 min
Serves:
10
- Parivash Karimi
Category:
Tags:
Ingredients
1KgEggplant
3eachTomato
1eachOnion
4tbspOil
1tspSalt and Black pepper (each)
2tbspTomato Paste
0.5tspTurmeric
1tbspLemon juice
1cupBoiled water
Method
- 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.
- Heat 4 tbsp oil in a large skillet over medium-high heat. Add chopped onion, cook until translucent.
- Add eggplant and cook until both sides golden.
- Add the tomato paste, cook for 3 minutes, then add the chopped tomatoes (chop each tomato into 4 pieces).
- 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.
- Serve with rice in individual portions.
Recipe description
Salting the eggplant removes moisture and bitterness from the fruit, improving the taste and texture.
