How to Cook Eggplant & Tomato Stew

Eggplant is an ancient veggie discovered in India & China centuries ago. Light in calorie & fat good source for calcium & iron. It is said that in the 1700's grilled eggplants were the fad in France.

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How to Cook Eggplant & Tomato Stew Recipe
12 Steps
Ingredients
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Brown the onion and garlic and add tumeric and cinnamon

Brown the onion and garlic and add tumeric and cinnamon

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Add meat and salt and pepper. Cover and  cook on medium heat for 10 minutes.

Add meat and salt and pepper. Cover and cook on medium heat for 10 minutes.

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Add crushed tomato, stir and cover. Cook on medium low heat for an hour. Add 2 tablespoons of saffron water. (To make: Take 1/2 tsp saffron threads, grind them up and add 2 tablespoons boiling water)

Add crushed tomato, stir and cover. Cook on medium low heat for an hour. Add 2 tablespoons of saffron water. (To make: Take 1/2 tsp saffron threads, grind them up and add 2 tablespoons boiling water)

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Peel eggplants

Peel eggplants

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Spray with olive oil, add salt and pepper and place in oven on broil for 25 minutes. Check and when brown take out of oven.

Spray with olive oil, add salt and pepper and place in oven on broil for 25 minutes. Check and when brown take out of oven.

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Place browned eggplants in stew and let simmer for 20 minutes on low heat.

Place browned eggplants in stew and let simmer for 20 minutes on low heat.

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Tasty classic Persian stew. Serve with white rice.

Tasty classic Persian stew. Serve with white rice.

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