Eggplant stew recipe
- 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.
Ingredients4 medium eggplants
1 tsp oil
1 medium onion, chopped
2 cups mince or cubed meat
1 capsicum, chopped
3 tomatoes, cubed
1 tsp salt
Oregano, to taste
PreparationCut 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.
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Be careful not to over-handle hamburger patties when you are moulding them. The more you touch them the more compact the meat will become. This will result in a tough, dense hamburger.
Nopales is an essential ingredient in Mexican cooking. Sold in jars, it is a type of cactus. When cut into strips, it is known as Nopalitos.