Recipe: Appetizing aubergine stew

aubergine stew. 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.

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. Garden Egg Stew (also known as aubergine stew or Nigerian eggplant sauce) is one of those delicious recipes I remember eating back at home with boiled yam or fried plantains on weekends. You can have aubergine stew using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of aubergine stew

1. You need 1 of aubergines or eggplants washed and peeled.
2. You need 1 can of tomatoes.
3. Prepare 1 large of onion.
4. Prepare 1 tsp of pepper paste if you dont have use tomato paste.
5. Prepare 3 tbsp of olive oil.
6. You need 1 of enough hot water to cover about 150 ml.
7. Prepare 1 of green pepper.
8. You need 1 of seasoning black pepper, pinch chilli flakes, tspn garlic powder and salt.

This stew is spicy with a fair bit of tomato in it and cooked until the sauce is thick and unctuous, but what makes it special is the aubergine purée. If the stew looks very soupy, let the liquid bubble away for a few more minutes. Moroccan Chickpea and Vegetable Stew with Couscous. Ingredients are Aubergine Smoke mackerel fish Spinach Chopped tomatoes Curry powder Salt Magi Onions Olive oil Pepper.

aubergine stew instructions

1. 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.
2. 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..
3. DO NOT STIR!! JUST LEAVE THE TOMATOES ON THE TOP AND COVER WITH A LID.
4. cook for 30 minutes on a low to medium heat until water is absorbed..
5. serve the aubergine stew warm or cold. if you want to eat it like the turkish serve with yogurt..
6. 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..

A warming Mediterranean mix of meaty aubergines, creamy courgettes and sweet onions jumbled with chunks of tender potato in a rich. In the monologue that begins "Aubergine," a drama by Julia Cho about family, food and mortality that opened on Monday at Playwrights Horizons, a woman named Diane (Jessica Love) speaks at length. This stew will add an exciting twist to your mid-week mealtimes, full of African flavours and ideal for non-meat eaters. An exciting twist to mid-week meals: Moroccan chickpea and aubergine stew. Cook aubergine chunks with fragrant spices and red lentils for a hearty yet healthy vegan curry.