Eggplant, tomato, turmeric and walnut stew
Course: Side dishCuisine: Middle East
Servings
4
Preparation
20
minutesCooking time
1
hourTotal time
1
hour20
minutesIt’s like green beans and tomato, so it is with eggplant and tomato. The variations are endless and always lead to delicious comfort food. This is also the case with this classic. Everything is right, everything is tasty, everything is fine. And the more patience you have, the tastier it becomes.
Ingredients
1 kilo eggplant
1 kilo ripe tomatoes (or peeled canned tomatoes)
2 Onions
10 cloves garlic
2 table spoon ground turmeric
300 gram Walnuts
salt and pepper
olive oil
Cooking time
- Chop the onions, not too coarse and not too fine. Fry them in some olive oil until soft. Add the sliced garlic cloves and fry them until nice and brown.
Meanwhile, cut off the head and butt of the eggplant and cut them into cubes. Fry them in plenty of olive oil – you should probably add a little more olive oil to the onions – nice and brown and soft. With the lid on the pan. You do this for about 15-20 minutes. Then add the sliced tomatoes and put the lid back on the pan and let it simmer deliciously. - Stir occasionally. You’re done simmering when everything is soft and has become one. Then you can add the walnuts and the turmeric. Season with salt and pepper.
- Reserve a few walnuts for garnish.
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