Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, aubergine stew. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
aubergine stew is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. aubergine stew is something which I’ve loved my entire life.
When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook Season the stew to taste, then drizzle with extra virgin olive oil. Serve the stew with the couscous and sprinkle. I couldn't love aubergine any more than I do.
To begin with this recipe, we must first prepare a few components. You can have aubergine stew using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make aubergine stew:
- Make ready 1 aubergines or eggplants washed and peeled
- Get 1 can tomatoes
- Take 1 large onion
- Prepare 1 tsp pepper paste if you dont have use tomato paste
- Make ready 3 tbsp olive oil
- Make ready 1 enough hot water to cover about 150 ml
- Prepare 1 green pepper
- Take 1 seasoning black pepper, pinch chilli flakes, tspn garlic powder and salt
Perfect for midweek meals, quick, fuss-free dinner party menus that will wow guests without requiring hours spent in the kitchen, and simple bakes and sweet treats. This video will show you how to make a Nigerian Food called Egg Plant Stew. Easy vegetarian stew made in the oven, good as a main dish or served over pasta. From Sunset, credited to Kathren McIntyre.
Instructions to make aubergine stew:
- cut the aubergines in cubes and place in a bowl sprinkle with salt covered with water. leave for 15 minutes then rinse and drain. Once washed cook in oil until soft then remove
- in a pot sautee green peppers and onions in olive oil until soft. then stir in pepper paste and aubergine. Cook for 5 mins.then add the tomatoes. then add water and seasoning.
- DO NOT STIR!! JUST LEAVE THE TOMATOES ON THE TOP AND COVER WITH A LID
- cook for 30 minutes on a low to medium heat until water is absorbed.
- serve the aubergine stew warm or cold. if you want to eat it like the turkish serve with yogurt.
- if you want to eat it with meat use steak pieces add in when you sautee the aubergine and cook on low when everything is in the pot for about an hour.
Add all the aubergine to the slow cooker and stir well. This slow-cooked aubergine stew really benefits from the gentle cooking of the tangy tomato sauce. Aubergines take a little longer to cook than you might think, so make sure they are succulently soft before serving this vegetarian dish. This aubergine stew actually made quite a big batch but that wasn't a problem for me as I quickly scooped the leftovers into the freezer-plates and transferred them straight into the deep freezer so as. A quick and easy Aubergine & Harissa Stew With Feta recipe, from our authentic Moroccan cuisine collection.
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