Eggplant And Tomato Stew
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
55
Spice
39
Sweetness
66
Sourness
33
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Roast the eggplant in a preheated 400 degree F
2
Oven until soft, about 45 minutes
3
Remove all the meat from the eggplant
4
In a large saute pan, heat oil, and saute onions and garlic
5
Add the eggplant
6
Add all other ingredients, except the parsley
7
Remove from the heat and place in a food processor
8
Pulse until it becomes creamy
9
Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter