Hem LUNCH Turkish eggplant stew

Turkish eggplant stew

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An incredibly good eggplant stew served with bread croutons and yoghurt.

TURKISK AUBERGINEGRYTA

Turkish eggplant stew

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Pers: 2 Förberedelser: Tillagning:
Näringsvärde 200 Kalorier 20 grams
Betyg 5.0/5
( 1 röster )

Ingredienser

  • 2 eggplants
  • 1 teaspoon salt
  • 2 shallots
  • 2 garlic cloves
  • 1/2 vegetable bouillon cube
  • 3 large tomatoes
  • 2 tablespoons olive oil
  • 1 dl yogurt
  • 2 tablespoons chopped parsley
  • Salt and pepper
  • Bread croutons

GÖR SÅ HÄR

  1. Divide the aubergines into larger cubes and place in a bowl together with 1 teaspoon salt and shake (leave for 30 min)
  2. Grate the tomatoes with the coarse side of a grater
  3. Chop the shallots and garlic and fry in a frying pan, add the grated tomatoes, vegetable broth and salt and pepper, cook on medium heat for 5 min. 
  4. Add the aubergines and simmer for 25 minutes under a lid
  5. Serve with bread croutons, yoghurt and finely chopped parsley

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