Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, eggplant and tomato stew with shiitake powder. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Eggplant and tomato stew with Shiitake powder is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Eggplant and tomato stew with Shiitake powder is something that I’ve loved my entire life. They are fine and they look wonderful.
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To get started with this particular recipe, we must first prepare a few components. You can have eggplant and tomato stew with shiitake powder using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Eggplant and tomato stew with Shiitake powder:
- Make ready 4 slices bacon
- Prepare 3 eggplants
- Take 1 can (400 g) diced tomatoes
- Prepare 2 cloves garlic
- Prepare 4 Tbsp olive oil
- Get 10 g butter
- Prepare 1 pinch salt and pepper
- Make ready 1 tsp sugar
- Take ● 1 tsp miso
- Prepare ● A pinch of dried oregano
- Get ● A pinch of dried basil
- Make ready ● 1 bouillon cube
- Prepare ● 1 Tbsp Shiitake mushroom powder
Add the cumin and coriander, then return the eggplant to the pan and continue cooking on low. With just a few eggplants, tomato sauce and olive oil I too quickly cooked this dish, as I didn't want to spend time making the sauce I used canned tomato sauce with onion and a touch garlic powder because I forgot to buy garlic, and the result was yummy. We ate for it lunch with feta and bread to. This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic.
Instructions to make Eggplant and tomato stew with Shiitake powder:
- Cut the bacon into 1cm-wide pieces. Cut the eggplants into bite-size pieces, then sprinkle it with salt (not included in the ingredient list), and set aside. Finely mince the garlic.
- Heat the olive oil in a frying pan, and sauté the garlic on low heat until fragrant.
- Add and sauté the bacon and eggplant, then add the canned tomato and the seasonings in the ● bullet points, and simmer for 15–20 minutes.
- Adjust the flavor with the butter, salt, pepper, and sugar, and it is ready.
- You can eat it as a side dish just as it is. It is also convenient when prepared in advance, and it can be used as a sauce for pasta or meat as well.♪
Serve over pasta or zucchini noodles. Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes. Khoresh-e bademjoon, or Iranian eggplant and tomato stew (pictured with tahdig, or Persian rice). Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. Those sharp flavours contrast nicely with the soft, comforting texture of the eggplant and tomatoes.
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