Eggplant Stew

Ingredients

• Meat, diced
  500 grams
• Large onion
  1 piece
• Eggplant, peeled, halved, and fried
  5 pieces
• Tomato Paste
  3 tablespoons
• Lemon Juice
  3 tablespoons
• Spices, available
  1 teaspoon
• Black Pepper
  1 teaspoon
• Oil
  0
• Hot water
  1000 ml

Steps

1. 1

   In a pot, sauté the chopped onion and meat in oil until the color changes, add the spices, black pepper, salt, and tomato paste, stir a little, then add the hot water and lemon. When it boils, cover the pot and let it simmer until the meat is cooked.

   Required Tools:

   Pot

   10 min
2. 2

   Ten minutes before the cooking is done, add the eggplant and sprinkle cinnamon on top.

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Tomato Pasteper 100g

Energy100 kcal

Protein1.5 g

Total Fat0.5 g

Carbohydrate24 g

Total Sugars20 g

Dietary Fiber2 g

Lemon Juiceper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Oilper 100g

Energy884 kcal

Total Fat100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags