Iraqi Eggplant Stew

Wael TrabelsiChef

Ingrediënten

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

Stappen

1. 1

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

   Benodigde hulpmiddelen:

   Mes

   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.

   Benodigde hulpmiddelen:

   Koekenpan

   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.

   Benodigde hulpmiddelen:

   Pan

   10 min
4. 4

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

   10 min

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Tomatenpureeper 100g

Energy100 kcal

Protein1.5 g

Total Fat0.5 g

Carbohydrate24 g

Total Sugars20 g

Dietary Fiber2 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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