This is a delicious and healthy stew that is served over rice with plain yogurt on the side.
1. Peel eggplants; cut lengthwise in 1/2" slices. Sprinkle both sides of each slice lightly with salt (to prevent eggplants from soaking up too much oil while browning). Set aside.
2. If making with meat, wash meat and put in colander to drain. Sprinkle raw meat with cinnamon then brown in butter or margarine. Add onion and saute with meat.
3. If not using meat, saute onion in butter or margarine.
4. Transfer to a 3-quart pot. Add water and spices; bring to a boil; lower heat to medium-low and simmer until meat is tender, about 30 minutes.
5. Meanwhile, pat eggplants dry with paper towel. Brown on both sides in 1 tbs at a time of oil (add more oil as needed, since eggplants vary in amount of oil they absorb).
6. Add eggplants to pot with meat and/or onion and water.
7. Arrange tomatoes skin side up on top of eggplants.
8. Pour tomato paste over the top; cover and simmer over medium low heat for 30 minutes.
9. While that is simmering make long grain rice and serve the stew over the rice when done. Add plain yogurt as a side dish or dollop some on the top when serving.
This is not a hard dish to make but you have a lot of different things going on during the process. It takes a while but it is sooo worth it. I can't say how many it serves because it depends on how big a serving you place over the rice. Some like more stew and less rice and others just have a bit to go with the rice. I usually have left overs for a couple of days. It smells amazing cooking and is very satisfying and filling.
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 247 | ||
Calories from Fat: 118 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 45mg | 14 % | |
Sodium 5783.5mg | 199 % | |
Potassium 951.8mg | 25 % | |
Total Carbohydrate 17.6g | 5 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 9.9g | ||
Protein 16.9g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 247
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Chelo (Persian Steamed Rice)
I recommend pairing it with this recipe
"This recipe is best served over Persian Chelo or steamed rice. I recommend Basmati" — Margholl
What would you serve with this? Link in another recipe.