Iraqi Eggplant Stew

Wael TrabelsiKok

Ingredienser

• Large eggplant
  2 piece
• Large tomatoes
  2 piece
• Large onion
  2 piece
• Clove of garlic
  4 clove
• Celery, finely chopped
  0.5 cup
• Tomatpasta
  2 tablespoon
• Salt to taste
  0

Trin

1. 1

   Cut the eggplant, tomatoes, onion, and garlic into circles about 1 cm thick.

   Nødvendigt udstyr:

   Kniv

   5 min
2. 2

   Fry the chopped vegetables separately, starting with the eggplant, then the onion, garlic, celery, and finally the tomatoes, ensuring not to burn them and reducing the oil when frying the tomatoes.

   Nødvendigt udstyr:

   Stegepande

   10 min
3. 3

   In a pot, arrange the vegetables in the same order as they were fried, then add the diluted tomato paste with plenty of water, sprinkle with salt, and place on high heat until the smell of the paste is gone.

   Nødvendigt udstyr:

   Kedel

   10 min
4. 4

   Reduce the heat and let it simmer until the liquid reduces to a quarter of the amount.

   10 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Tomatpastapr. 100g

Energi100 kcal

Protein1.5 g

Total fedt0.5 g

Kulhydrat24 g

Sukkerarter i alt20 g

Kostfibre2 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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