Ingredients
4 eggplants
2-3 cloves garlic
7-8 tomatoes
1 tsp cayenne pepper
1 cup sunflower oil
crushed ginger
parsley
salt
Method
Eggplant Bake, peel and crush with a fork to mash. Chopped garlic fry in the oil. Add chopped tomatoes, eggplant puree, ginger, red pepper and salt to taste. Serve stew for 8-10 minutes, stirring to not burn. Serve sprinkled with chopped parsley.
Containers:
Difficulty
Easy
Tested
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