Eggplant Stew (Simple, Persian Style)

Recipe by Roxana M
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READY IN: 13mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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