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.
-
42 minMain dishdough for savory pie, wild pink salmon, herb butter, sliced leek, milk, tomatoes, yoghurt dressing,fish-leek packages with tomato salad
-
30 minMain dishcrumbly potato, fresh fennel bulb, thin leeks, butter, water, shallot, Texels Skuumkoppe, fresh cream, milk, salmon fillet on the skin, fresh parsley,leek stew with baked salmon and beer sauce
-
45 minMain dishcrumbly potato, celeriac, bunch onion, jazz apple, cream brie, cooking liquid, vegetable stock, creme fraiche, unroasted walnuts,celeriac gratin with apple and walnuts
-
55 minMain dishbig potatoes, chicken spareribs, red peppers, tomatoes, onions, olive oil, garlic,chicken ribs with vegetables
Nutrition
690Calories
Fat80% DV52g
Protein42% DV21g
Carbs10% DV29g
Loved it