Iraqi Eggplant Stew

Wael TrabelsiCuisinier

Ingrédients

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

Mesures

1. 1

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

   Matériel requis:

   Couteau

   5 minutes
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.

   Matériel requis:

   Poêle à frire

   10 minutes
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.

   Matériel requis:

   Marmite

   10 minutes
4. 4

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

   10 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Concentré de tomatepour 100g

Énergie100 kcal

Protéines1.5 g

Lipides totaux0.5 g

Glucides24 g

Sucres totaux20 g

Fibres alimentaires2 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques