Eggplant Stew with Peanuts
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 600 grams small Eggplant
- 6 Tbsps vegetable oil
- 200 grams chopped Peanuts
- 1 Tbsp Sesame seeds
- 2 Tbsps Coconut flakes
- 1 Tbsp Tamarind paste
- 1 tsp Turmeric
- 4 little, green chili peppers
- 4 bay leaves
Preparation steps
1.
Rinse eggplants. Heat 4 tablespoons of oil in a large pan and sauté on high heat for few minutes on all sides. Lower the heat and continue cooking eggplants until they are soft and cooked through.
2.
Toast peanuts and sesame seeds in a dry pan. Add coconut flakes and tamarind paste. Add enough water to make a thick sauce. Add remaining oil, turmeric, chile peppers and bay leaves and simmer for about 10 minutes on low heat. Add water, if necessary. Season with salt. Drizzle eggplants with sauce and serve with rice, if desired.
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