Persian Eggplant Stew
Persian Eggplant Stew is an impressive dinner. Made with 3 medium eggplants, 1 tsp. salt (for eggplants), 1/2 tsp. pepper, 1 lb. stew beef or lamb, cut into 1-inch cubes and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Peel eggplant and cut lengthwise in 1/2-inch slices.
Sprinkle both sides of each slice lightly with salt (to prevent eggplants from soaking up too much oil while browning).
Set aside.
π· Perfect Pairings
Complete your meal with these
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