Vegetarian egg plant stew

Must Try

This vegetarian stew with eggplant is delicious as a main course or with a Turkish mezze



Cut the aubergines into pieces. Place them in a bowl of cold water and let them sit for 15 minutes. This will draw out the bitter flavors.
Finely chop the onion and garlic and optionally the pepper if you like it spicy. Fry in a pan with oil.
Drain the aubergines well and add to the pan. Bake for a few minutes.
Season with salt, pepper, cumin and paprika. Stir in the tomato paste.
Cut the tomatoes into pieces and add. Put a small dash of water in the pan and let the mixture simmer for about 20 minutes with the lid on the pan. Serve the stew with some almond shavings.
Delicious to eat with some (pita) bread and (vegetable) yogurt.
I got this recipe from Gülnur of PureFood PureTaste during a cozy afternoon cooking together.
Vegetarian egg plant stew

Source: Leukerecepten by leukerecepten-nl.
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