Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, stewed eggplants and onions. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This Eggplant Stew is really simple to make and only takes a few ingredients! So healthy and delicious–what's not to love? Just grab some eggplants, tomatoes, onions, tomato paste, and spices and you're good to go.
Stewed Eggplants and Onions is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Stewed Eggplants and Onions is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook stewed eggplants and onions using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Stewed Eggplants and Onions:
- Prepare 5 Eggplants - small Japanese type
- Make ready 3 small Onion
- Prepare 50 ml Usukuchi soy sauce
- Make ready 1 tsp Salt
- Take 50 ml Sake
- Take 1 bag Bonito based dashi stock (granules)
- Get 1 bag Kombu based dashi stock (granules)
- Get 400 ml Water
Eggplant is a popular vegetable and a good source of antioxidants. Here, learn about its potential health benefits and some ideas about how to prepare it. The eggplant, or aubergine, provides fiber and a range of nutrients. This low calorie vegetable features in the Mediterranean diet.
Steps to make Stewed Eggplants and Onions:
- Cut the eggplants into half (if they're big, cut it into 3 pieces).
- Place in some cuts a few mm apart. Be careful not to cut through all the way to the bottom, but just slice through the skin and the top portions.
- Cut the onion into half.
- Put all ingredients into a pot and turn the heat on.
- Cook about 20 to 30 minutes on low heat, and it's done. If you leave it for one night, the flavors will settle in more.
Spring is in the air, and we are in the mood of cooking a light veggie dish for dinner. Then add the eggplant and onion. Add the rest of the ingredients, except for the chopped parsley. Add the minced garlic, onion, chili powder, cumin and cinnamon. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
So that’s going to wrap this up with this exceptional food stewed eggplants and onions recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
