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Eggplant stew recipe
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- Cuisine: Uruguayan
- Prep Time: 15 min(s)
- Cook Time: 40 min(s)
- Serves 4
This is a very healthy dish to help introduce eggplant in the family diet (especially for children). The rest of the flavours help to hide the strong taste of the eggplant without overpowering it. It is a great way of including the vegetable in the diet and Laura Madero, an Uruguayan nutritionist, shows us how to prepare it.
Ingredients
4 medium eggplants1 tsp oil
1 medium onion, chopped
2 cups mince or cubed meat
1 capsicum, chopped
3 tomatoes, cubed
1 tsp salt
Oregano, to taste
Preparation
Cut the eggplants into cubes and wash well with water.Heat the oil in a saucepan and fry the onion. Add the meat, capsicum and tomatoes and cook for 10-15 minutes.
Add the eggplant, salt and oregano and cook for a further 10 minutes.
Add water to cover all the ingredients. Cover the saucepan and cook over a low heat for 20-25 minutes.
Serve hot.
If you enjoyed this Eggplant stew recipe then browse more Uruguayan recipes, stew recipes, spanish radio recipes, easy recipes, healthy recipes and our most popular hainanese chicken rice recipe.
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