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4 Serves
103 Mins
Peel and slice the eggplant into thick rounds, sprinkle with salt, and let them sit for 20 minutes to draw out bitterness, then pat dry.
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VenezuelanVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
13 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
33 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
335 mg / 1,250 mgPotassium
517 mg / 4,700 mgSodium
1054 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
1533 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
In a large pot, heat olive oil over medium heat and brown the meat on all sides until well-seared.
Add the chopped onions and minced garlic to the pot, sautéing until the onions are translucent and fragrant.
Stir in the tomato paste and turmeric, then pour in the vegetable broth and bring the mixture to a gentle simmer.
Add the prepared eggplant rounds to the stew, cover, and simmer for 45 minutes until the meat and eggplant are fork-tender.
Season the stew with salt and black pepper to taste, then serve hot.
37
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Persian
Mexican