Khoresht Bademjan Persian Eggplant Stew

Khoresht Bademjan - Persian Eggplant Stew

Khoresht Bademjan - Persian Eggplant Stew

By theunmanlychef.com
Serves 12

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Details
  • Servings:   10
  • Calories:   293
  • Protein:   24g
  •  
  • Fiber:   10g
  • Sugar:   12g
  • Carb Total:   13g
  •  
  • Trans Fat:   1g
  • Saturated:   5g
  • Fat Total:   15g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • middle eastern
Comments
Ingredients
  • 2 lbs. Chuck Roast – Cut into cubes
  • 1 Cup of Chicken or Beef Broth
  • 3 Tbsp. Butter
  • 1 Diced Onion
  • 2 Tbsp. Crushed Garlic
  • 1 Can of Crushed Peeled Tomatoes
  • 2 Tbsp. Tomato Paste
  • 5 Korean Eggplants or regular eggplants (peeled & sliced length wise)
  • 2 Tsp. Salt
  • 4 Tbsp. Olive Oil
  • 1 Tsp. Turmeric
  • 2 Tsp. Cumin
  • 1 Tsp. Cinnamon
  • 3 Dried Persian Limes
Instructions

Khoresht Bademjan - Persian Eggplant Stew serves 10 original recipe by theunmanlychef.com.

View original preparation instructions

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