Filter
Reset
Sort ByRelevance
NENADD
Eggplant stew with peanuts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a large casserole and fry the onion 4-5 minutes. In the meantime, mix the peanut butter and tomato cubes with a hand blender into a smooth sauce.
-
Add the spices and eggplant to the onions in the pan and stir fry for a few minutes at a low setting. Add the sweet potato and garlic and stir fry for a few more minutes.
-
Stir in the peanut sauce and bring to a low heat while stirring. Place the lid on the pan and simmer the vegetables for about 30 minutes.
-
Sprinkle the eggplant stew with the peanuts and coriander. Tasty with Greek yogurt and (basmati) rice.
-
30 minMain dishoven frites, Parisian carrots, butter, cod burgers, fresh parsley, mayonnaise, mustard, capers,cod burger with mustard mayonnaise
-
17 minMain dishkibbling, baby potatoes, zucchini, traditional olive oil, sliced leek, mayonnaise fine, White wine vinegar, fresh chives,squabbling with potatoes and mayonnaise
-
30 minMain dishmedium sized egg, traditional olive oil, dairy spread, lamb's lettuce, salty sticks, free-range cocktail sausage,treat of edible snails
-
65 minMain dishlarge eggplants, olive oil, minced beef, big ripe tomatoes, garlic, oregano, hüttenkäse, freshly pulled percorino,'moussaka' tarts
Nutrition
690Calories
Fat80% DV52g
Protein42% DV21g
Carbs10% DV29g
Loved it