Vegetarian Eggplant Stew

Individually portion this stew and serve with boiled rice.

Vegetarian Eggplant Stew
Total time:
40 min
10 min
30 min
Created by:
Hot Meals


1 Kg Eggplant

3 each Tomato

1 each Onion

4 tbsp Oil

1 tsp Salt and Black pepper (each)

2 tbsp Tomato Paste

0.5 tsp Turmeric

1 tbsp Lemon juice

1 cup Boil water


  1. Toss eggplant with 1tsp salt in a separate bowl; let set for 20 min. Rinse salt from eggplant in a colander, drain and cut each into 3 slices.
  2. Heat 4 tbsp oil in a large skillet over medium-high heat. Add chopped onion, cook until translucent.
  3. Add eggplant and cook until both sides golden.
  4. Add the tomato paste, cook for 3 minutes, then add the chopped tomatoes (chop each tomato into 4 pieces).
  5. Add 1 cup boil water and lemon juice. Cover skillet with lid and lower heat to medium-low; cook until sauce has thickened, about 20 minutes.
  6. Serve with rice in individual portions.

Full description

Salting the eggplant removes moisture and bitterness from the fruit, improving the taste and texture.

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