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Eggplant stew
Number of servings: 2
Ingredients
- Brown rice -
- Eggplant -
- Fennel -
- Canned tomatoes -
- Red onion -
- Garlic -
- Greek olive oil -
- Broth -
- Coriander -
- Cumin -
- Turmeric -
- Cayenne pepper -
- Dill -
Cooking instructions
- Boil rice al dente.
- Cut onion and fencoli.
- Fry the onion with garlic.
- Add eggplant and the fencoli, fry for a while then stew, or straight away start stewing.
- Add tomatoes, olive oil, and broth.
- Season and mix everything thoroughly.
- Stew until sauce thickens.
- Serve with boiled rice and fresh parsley.
- Magda -
