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Stew with eggplant and meat

0
1049
Kitchen French
Calorie content 119.4 kcal
Portions 4 port.
Cooking time 70 minutes
Proteins * 4.6 gr.
Fats * 8.4 gr.
Carbohydrates* 20.3 g
* per 100 gr. product
Stew with eggplant and meat
Content

Vegetable stew is an aromatic and tasty dish. The stew can be made with any kind of vegetable. I suggest making a stew with eggplant and meat. The dish turns out to be hearty and nutritious. This dish will be a great option for a family lunch or even a dinner party.

Ingredients

Cooking process

step 1 out of 9
First, wash the meat and pat dry with paper towels. Cut the washed and dried meat into medium-sized pieces.
step 2 out of 9
Wash the eggplants and carrots thoroughly. Dry the carrots and peel them with a vegetable peeler. Peel the onions, rinse under water and cut into thin half rings. Cut the eggplants into small slices. Cut the carrots into slices.
step 3 out of 9
Heat a deep frying pan with metal handles over medium heat, add the required amount of vegetable and butter. Put chopped onions and chopped meat, stirring occasionally, fry for a couple of minutes, until golden brown.
step 4 out of 9
Then add the chopped carrots, stirring occasionally, and cook for 5-7 minutes.
step 5 out of 9
Wash the bell peppers, peel them of seeds and core, then cut into small pieces. Add chopped bell peppers and eggplants to the pan. Mix well and cook for about 5-7 minutes.
step 6 out of 9
Add the required amount of suneli hops, sweet paprika, black pepper and table salt. Mix thoroughly.
step 7 out of 9
Wash the tomatoes thoroughly and place them in pre-prepared boiling water for literally 1 minute, then transfer them to cold water, carefully remove the skin, remove the stalk. Then grate them on a coarse grater. Pour the tomatoes into the pan with the rest of the ingredients.
step 8 out of 9
Peel the garlic, pass through a press, chop with a blender, fine grater or chop with a sharp knife. Add to stew and mix thoroughly.
step 9 out of 9
Remove the pan from heat, cover with foil, place in a preheated oven to 170 degrees and cook for 30 minutes. Rinse the greens thoroughly, dry and chop. Remove the finished vegetable stew from the oven, serve in portions, garnish with fresh finely chopped herbs.

Bon Appetit!

 

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