Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, aubergine stew. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
aubergine stew is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. aubergine stew is something which I have loved my whole life.
When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook Season the stew to taste, then drizzle with extra virgin olive oil. Serve the stew with the couscous and sprinkle. I couldn't love aubergine any more than I do.
To get started with this particular recipe, we must prepare a few ingredients. You can cook aubergine stew using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make aubergine stew:
- Prepare 1 aubergines or eggplants washed and peeled
- Prepare 1 can tomatoes
- Make ready 1 large onion
- Prepare 1 tsp pepper paste if you dont have use tomato paste
- Make ready 3 tbsp olive oil
- Make ready 1 enough hot water to cover about 150 ml
- Prepare 1 green pepper
- Make ready 1 seasoning black pepper, pinch chilli flakes, tspn garlic powder and salt
Add all the aubergine to the slow cooker and stir well. This slow-cooked aubergine stew really benefits from the gentle cooking of the tangy tomato sauce. Perfect for midweek meals, quick, fuss-free dinner party menus that will wow guests without requiring hours spent in the kitchen, and simple bakes and sweet treats. Easy vegetarian stew made in the oven, good as a main dish or served over pasta.
Steps to make aubergine stew:
- cut the aubergines in cubes and place in a bowl sprinkle with salt covered with water. leave for 15 minutes then rinse and drain. Once washed cook in oil until soft then remove
- in a pot sautee green peppers and onions in olive oil until soft. then stir in pepper paste and aubergine. Cook for 5 mins.then add the tomatoes. then add water and seasoning.
- DO NOT STIR!! JUST LEAVE THE TOMATOES ON THE TOP AND COVER WITH A LID
- cook for 30 minutes on a low to medium heat until water is absorbed.
- serve the aubergine stew warm or cold. if you want to eat it like the turkish serve with yogurt.
- if you want to eat it with meat use steak pieces add in when you sautee the aubergine and cook on low when everything is in the pot for about an hour.
From Sunset, credited to Kathren McIntyre. Aubergines take a little longer to cook than you might think, so make sure they are succulently soft before serving this vegetarian dish. Add the liquids: Stir the harissa paste into. This aubergine stew actually made quite a big batch but that wasn't a problem for me as I quickly scooped the leftovers into the freezer-plates and transferred them straight into the deep freezer so as. This classic Mediterranean aubergine stew, caponata, is as tasty as it is versatile.
So that’s going to wrap it up with this special food aubergine stew recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
