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Stew | Eggplants Stew

2012-12-20
Eggplant-Stew
  • Yield : big dish
  • Servings : 8
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m

Ingredients

  • • 2 pieces of big and chopped into big cubes eggplants.
  • • 1/2 a kg of lamb or beef
  • • 4 pieces of peeled and coarsely minced tomato.
  • • 8-10 garlic cloves.
  • • 1 tablespoon of tomato paste.
  • • 1 tablespoon of salt
  • water
  • • 1/4 a cup of sour lemon.
  • • 3-4 tablespoons of vegetable oil.
  • • 1/4 a teaspoon of sweet condiment.
  • • 1/4 a teaspoon of black pepper.

Methods

Step 1

• Heat oil in a pot, and then fry the meat pieces using it with salt, pepper and condiment until their color changes.

Step 2

• Add garlic cloves and fry them again for few minutes.

Step 3

• Add tomato with a big amount of hot water.

Step 4

• Add sour lemon juice and salt, then cover the pot and leave it on a moderate heat until the meat becomes mature.

Step 5

• When meat becomes mature, add eggplants and continue cooking until the eggplants become mature.

Step 6

• Add salt and sour lemon juice as desired. Add hot water also as desired to get a juicy stew. • Serve the plate beside grit with vermicelli.



By AleppoFood team

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