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Persian Italian Eggplant Stew

This Persian Italian Eggplant Stew recipe contains olive oil, butter, honey, onion, ground cumin and more.
4 Servings - herbivoracious.com
Servings:4  | Calories:357 | Total Fat:34g  | Chol:15mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 34g
52 %
Sat Fat 8g
40 %
Total Carb 13g
4 %
Fiber 1g
4 %
Sugars 10g
---
Cholesterol 15mg
5 %
Sodium 541mg
23 %
Protein 1g
2 %
Calories:
70% Olive oil
14% Butter
9% Honey
6% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

3 medium or 2 large eggplant (I used normal Western style eggplants)
1/2 cup olive oil
1 onion, finely diced
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne (or to taste)
several grinds fresh black pepper
2 tablespoons mosto cotto (saba)
2 tablespoons honey (replace if you want vegan)
2 tablespoons red wine vinegar
2 tablespoons roasted, unsweeted sunflower butter (or see above)
2 cups water
salt
handful parsley leaves
2 teaspoons sumac powder

Directions : View recipe directions on herbivoracious.com

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