Yummy Eggplant Stew Weekend Dinner Idea
Ingredients
- 100g eggplant, sliced
- 1/2 onion, chopped
- 100g carrots, shredded
- 1 tablespoon corn starch + a little water
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon tomato puree
- Oil for frying
Preparation
Slice the eggplant into small pieces and shred the carrots.
Mix cornstarch with a few tablespoons of water, then add soy sauce, maple syrup, and tomato puree; set aside.
Cook the onions in a pan with olive oil.
Add the eggplant slices and cook at high heat until crispy.
Add the carrots.
Add the sauce and 1 cup of water.
Simmer at medium heat for 6-7 minutes until thick and creamy.
Season with salt and pepper.
Serve with cooked rice and fresh parsley.
