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    Lindsay’s Recipes

    Afghan Eggplant Stew (Instant Pot)

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    porciones

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    tiempo total
    Comenzar a Cocinar

    Ingredientes

    1 large eggplant or 2 small

    3 tbsp olive oil

    Whole yellow onion

    Whole jalapeño

    5 garlic cloves minced

    Half of 28 oz large can of crushed tomatoes

    1.5 cup chicken stock

    Equal parts turmeric, black pepper, paprika, coriander, cumin

    Dash of cinnamon and allspice

    Salt, sumac, lemon, parsley to taste as finish

    Instrucciones

    • Salt large eggplant hunks in bowl, drain, rinse, dry

    •Sauté whole onion and jalapeño diced in instant pot in olive oil heavy pour

    •Add eggplant and cook down a little to add browning

    •Add 5 garlic cloves, half can tomatoes, cup chicken broth, turmeric, black pepper, paprika, coriander, cumin, cinnamon, allspice

    •Add salt and sumac and lemon as needed

    •12 or so minutes

    -

    porciones

    -

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    1 large eggplant or 2 small

    3 tbsp olive oil

    Whole yellow onion

    Whole jalapeño

    5 garlic cloves minced

    Half of 28 oz large can of crushed tomatoes

    1.5 cup chicken stock

    Equal parts turmeric, black pepper, paprika, coriander, cumin

    Dash of cinnamon and allspice

    Salt, sumac, lemon, parsley to taste as finish

    Instrucciones

    1

    • Salt large eggplant hunks in bowl, drain, rinse, dry

    2

    •Sauté whole onion and jalapeño diced in instant pot in olive oil heavy pour

    3

    •Add eggplant and cook down a little to add browning

    4

    •Add 5 garlic cloves, half can tomatoes, cup chicken broth, turmeric, black pepper, paprika, coriander, cumin, cinnamon, allspice

    5

    •Add salt and sumac and lemon as needed

    6

    •12 or so minutes