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Eggplant stew with peanuts
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Ingredients
Directions
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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.
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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.
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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.
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Sprinkle the eggplant stew with the peanuts and coriander. Tasty with Greek yogurt and (basmati) rice.
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Nutrition
690Calories
Fat80% DV52g
Protein42% DV21g
Carbs10% DV29g
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