Persian Eggplant Stew
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Persian Eggplant Stew

1. Salt, divided - 1 tablespoon
2. Japanese eggplants, peeled, tops left intact - 5
3. Vegetable oil - 1 cup
4. Vegetable oil - 1 tablespoon
5. White onion, chopped - 1 large
6. Chopped garlic - 1 ½ teaspoons
7. Cubed stew meat - 1 pound
8. Beef bouillon - 1 cube
9. Ground cumin - 1 teaspoon
10. Saffron - 1 teaspoon
11. Tomato paste - ½ (6 ounce) can
12. Water - 2 cups
13. Tomato sauce - 1 (15 ounce) can

How to cook deliciously - Persian Eggplant Stew

1. Stage

Sprinkle 2 teaspoons salt over eggplant.

2. Stage

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.

3. Stage

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.

4. Stage

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.