Iraqi Eggplant Stew

Wael TrabelsiKokk

Ingredienser

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

Trinn

1. 1

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

   Nødvendig utstyr:

   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.

   Nødvendig utstyr:

   Stekepanne

   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.

   Nødvendig utstyr:

   Kjele

   10 min
4. 4

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

   10 min

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Tomatpuréper 100g

Energi100 kcal

Protein1.5 g

Total fett0.5 g

Karbohydrat24 g

Sukkerarter totalt20 g

Kostfiber2 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger