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Eggplant stew with peanuts
 
 
4 ServingsPTM40 min

Eggplant stew with peanuts


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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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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