Persian Eggplant Stew

*Disclaimer: This recipe is a believer recipe. It has not been tested by the taste.com.au team.

The ingredient of Persian Eggplant Stew

• 3 medium eggplants
• 1 2 tsp pitch saffron
• 5 tbsp water boiling
• 2 tbsp oil
• 2 large onions
• 2 cloves garlic
• 850g diced beef or diced lamb
• 30g butter
• 1 tsp turmeric
• 1 2 tsp cinnamon optional
• 1 2 tsp paprika optional
• 1 2 cup water
• 2 cups canned diced tomato
• 2 tbsp tomato bonding agent
• 4 tbsp lime juice or lemon juice
• 1 tsp salt
• 1 2 tsp black pepper
• 1 2 cup oil
• 2 large tomatoes halved
• 1 onion extra sliced

The Instruction of persian eggplant stew

• peel eggplants and cut along the length if they are large sprinkle in imitation of salt leave it for 25 minutes this helps to receive put up with out the sharp taste
• put an end to arena saffron in boiling water
• heat 2 tablespoons oil over medium heat in a large pan thinly slice two of the onions and garlic and cook until buoyant brown amass meat and butter then grow turmeric cinnamon and paprika accumulate dissolved saffron and 1 2 cup water diced tomatoes and tomato epoxy resin to meat cover and simmer greater than low heat for 2 hours mount up lemon juice salt and pepper to the mix to adapt familiarize it for your desired taste
• pat dry eggplants and fry them in non stick skillet until golden brown and softened lay eggplants exceeding meat or chicken later cover pan and simmer for 10 minutes or until meat and eggplants are tender
• cut tomatoes in half and fry them in oil slice extra onion and brown in oil use fried tomato and onion for garnish

Nutritions of Persian Eggplant Stew

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation