Eggplant Stew

Dana El-HassanChef

Ingredients

• Eggplant
  0.5 kilogram
• Lamb
  0.3 kilogram
• Tomatoes
  4 pieces
• Onions
  2 pieces
• Garlic
  6 cloves
• Cinnamon stick
  1 stick
• Salt and spices
  0
• Olive oil
  0

Steps

1. 1

   Heat the pot and sauté the meat for 10 minutes, add 4 cups of water and the spices, and cover the pot. Simmer for 45 minutes until tender.

   Required Tools:

   Pot

   10 min
2. 2

   Meanwhile, heat a quarter cup of olive oil and sauté the onions.

   5 min
3. 3

   Add the tomatoes and heat the mixture for 15 minutes.

   15 min
4. 4

   Add the diced eggplant, stems, garlic, and the lamb stew along with its broth.

5. 5

   Cover the pot and simmer the mixture for 45 minutes.

   45 min
6. 6

   Remove the lid and reduce the sauce if necessary, and serve the stew hot alongside rice and bulgur.

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Eggplantper 100g

Energy25 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate5.9 g

Dietary Fiber3 g

Total Sugars3.2 g

Lambper 100g

Energy250 kcal

Protein25 g

Total Fat20 g

Garlicper 100g

Energy100 kcal

Protein2 g

Total Fat1 g

Carbohydrate20 g

Dietary Fiber5 g

Total Sugars3 g

Olive 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