Beef / Pork

Persian dish - Eggplant stew is for Lunch.

Persian dish - Eggplant stew takes 20 minutes to prepare.

Persian dish - Eggplant stew takes 60 minutes to cook.

Persian dish - Eggplant stew makes 8 servings.

The ingredients for Persian dish - Eggplant stew are:

2 medium onions
500 grm. lean stewing beef in 1 inch cubes
2 medium eggplants
250 grm. plain tomato sauce

cumin, pepper, salt, cinnamon to taste

Here is how you make Persian dish - Eggplant stew:

Boil the meat and the chopped onions for 30 minutes, or until meat is tender.Peal and cut the eggplant lenghwise, sprinkle with coarse salt and set aside (to remove the bitter taste) in a colander. Before adding to stew, rinse.Add eggplant, tomato sauce and spices and boil for 20 minutes. It is served with rice (brown or white) and it is also great with some yogurt on the side.You can try it with chicken breast instead of beef, it takes less time to cook and tastes also great.Number of Servings: 8Recipe submitted by SparkPeople user AMELIA_.

The nutritional information for Persian dish - Eggplant stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 167.2

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 168.0 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 3.8 g
• Protein: 22.1 g

Persian dish - Eggplant stew is Asian cuisine.