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Hearty Slow Cooked Eggplant

It has been raining the whole week and I know what would cheer me up in this gloomy weather, a slow cooked stew. This easy to cook eggplant dish actually doesn’t need the long length of slow cooking time. This is a very quick meal for a weeknight curled on the couch.

It’s a beautiful warm dish with eggplant that just falls apart, it can be eaten on its own or with a side of rice.

Ingredient Quantity
Eggplant 500g
Onions 2 Medium
Turmeric ¼ Tablespoon
Garlic 2 clove
Paprika 1 Tablespoon
Fermented Soy Beans 1 Tablespoon
Peanuts – Roughly chopped 4 Tablespoons
Olive oil 2 Tablespoons
Water 1/3 Cup
Garam Masala ½ Tablespoon  (only at the end)

 

Cut eggplants into pieces you prefer. I have cut them into big pieces and cut them lengthways almost to the end bits. Soak them in salted water for about 10 mins, while we are preparing to keep the colour.

Dice the onions and garlic, set aside. Roughly chop the peanuts or blitz in the food processor.

I like to use heavy based pots for stews and slow cooking. In your pot or pan add the olive oil and once hot add diced onion and garlic. Keep the heat at medium and cook the onions for about 5-7 min until it is all transparent and slightly crisp on the edges.

Add the eggplant pieces, water and turmeric, paprika, fermented soy beans and peanuts, simmer for 10 minute over low heat, stir occasionally to ensure it cooks evenly and doesn’t stick to the pan.

Once the eggplants are cooked, season with salt, add ½  tablespoon of garam masala. At this point, turn off the heat and a gentle shake of the pan to mix. Serve this with a warm rice or on its own.

 

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