Eggplant Stew Saffron Recipe
Preparation time: 30 minutes
Cook time: 60 minutes
Total cooking time: 90 minutes
ingredients :
- Mutton = the desired amount
- Cotton = 1 glass
- Eggplant = 4 to 5 pcs
- Tomato = 2 pcs
- Onion = 2 pcs
- Tomato Paste = 1 Spoon Ful
- Saffron mixed with hot water = 1 teaspoon
Instruction :
Soak the cottage from the previous night with some water and replace it several times the next day.
Chop onion and add some oil to soften it, then add chopped meat, and then add meat to a different color, add a few glasses of milk and let it cook and knead, and separate the cotyledons with a few glasses of water. Cook to soften
Pour tomato paste and finely chopped tomatoes with some oil. Then mix the tomato mix with boiled cabbage and saffron to add cooked meat and let the sturge take place (at this point if you need to add some boiling water to the stew). Apply eggplants, sprinkle on eggplants and leave for 15 minutes to remove the moisture and bitterness of eggplant, then rinse and fry with some oil.
After the stew has been added, add the fried eggplants to the stew, measure salt and pepper stew, and leave the stew for 10 minutes. Then drain the eggplant stern steak and serve with rice.
Tips: You can fry eggplants and put them on soup while using tomatoes and saffron.
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