Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, spicy egg plant stew. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Spicy egg plant stew is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Spicy egg plant stew is something which I’ve loved my entire life.
Spring is in the air, and we are in the mood of cooking a light veggie dish for dinner. Eggplant cubes are stir-fried until browned, then simmered in a spicy Asian-inspired sauce with onion and garlic until meltingly tender. Eggplant, cauliflower, chickpeas and tomatoes are the basis for this rich Indian-spiced Indian-Spiced Eggplant & Cauliflower Stew. this link is to an external site that may or.
To get started with this particular recipe, we must prepare a few ingredients. You can have spicy egg plant stew using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Spicy egg plant stew:
- Take 5 cups Eggplants
- Prepare 1 lemon
- Prepare Salt
- Prepare Water
- Take 2 tbsp corn flour
- Make ready 3 tbsp vegetable oil
- Prepare 3 tbsp Green onions
- Prepare 1 tsp ginger paste
- Make ready 1 tsp garlic paste
- Make ready I cube knorr tomato onion flavor
- Make ready 1 large tomato pureed
- Prepare Coconut cream (optional)
A pressure cooker recipe of the Spicy Eggplant Stew. This will be the best spicy eggplant stir fry recipe you will ever have!! Hope you guys try this deliciously Spicy Eggplant Stir Fry recipe at home, because it is marvelous with. Serve this delicious, hearty stew with fresh hot baked cornbread or crusty bread and a simple green salad for a delicious family meal.
Instructions to make Spicy egg plant stew:
- Cut your eggplants to desired size
- In a non reactive bowl sprinkle lemon juice and salt. Toss geltly and let sit for 15 minutes.
- Rinse and drain. Chop your onions crush your ginger and garlic, puree your tomato in a blender with some little water.
- Sprinkle the corn flour just enough to coat. Spread on a baking sheet and bake for 10 minutes at 180 degrees
- There are three options at this step. You can bake, deep fry or shallow fry. I find the deep fry the tastiest. Oil is notorious for making other foods taste better😋. Baking uses less oil but will not add that great taste that oil gives.
- Sautee ginger, garlic and onions in non stick skillet. For 2-3 minutes on medium heat.
- Add seasoning of choice, I used knorr cube.
- Stir for 2-3 minutes on medium heat. Add pureed tomato. Stir contonuously and let cook by reducing method for 3-5 minutes.
- Add egg plant and stir, add hot water as needed.
- Cover and let simmer on low heat for 15 minutes. Stir every 5 minutes. Add coconut cream and cover for five minutes. Serve warm.
Recipe is from about.com's Southern food. Heat oil in heavy stew pan. Spicy stir-fried Korean eggplant side dish! Hi Lovelies, this Egg Plant Stew is soooo delicious! I know you're going to love it.
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