Persian Eggplant Stew

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

Step: 1

Sprinkle 2 teaspoons salt over eggplant.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Per Serving: 523 calories; protein 28.4g; carbohydrates 53.1g; fat 26g; cholesterol 62.5mg; sodium 2742.3mg.

The word “stew” can process to both a food and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.