Recipe information
Ingredients for - Persian Eggplant Stew
2. Japanese eggplants, peeled, tops left intact - 5
7. Cubed stew meat - 1 pound
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.