PERSIAN EGGPLANT STEW

Persian Eggplant Stew image

This is a traditional eggplant dish made to be served alongside some plain basmati rice.

Provided by Ms Parinaz

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h1m

Yield 4

Number Of Ingredients 13

Previous Next

Ingredients

1 tablespoon salt, divided
5 Japanese eggplants, peeled, tops left intact
1 cup vegetable oil
1 tablespoon vegetable oil
1 large white onion, chopped
1 ½ teaspoons chopped garlic
1 pound cubed stew meat
1 cube beef bouillon
1 teaspoon ground cumin
1 teaspoon saffron
½ (6 ounce) can tomato paste
2 cups water
1 (15 ounce) can tomato sauce

Steps:

Sprinkle 2 teaspoons salt over eggplant.
Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.

Nutrition Facts : Calories 522.9 calories, Carbohydrate 53.1 g, Cholesterol 62.5 mg, Fat 26 g, Fiber 26.2 g, Protein 28.4 g, SaturatedFat 7.6 g, Sodium 2742.3 mg, Sugar 24.5 g