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Main dishes
Eggplant and Beet Stew
A juicy vegetable stew of eggplant and beets that can be served as a salad, appetizer, or side dish.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Finely dice the onion and sauté in sunflower oil until softened.
2
Peel the eggplant if desired, cut into cubes, and add to the onions.
3
Peel the beets, coarsely grate them, and add to the rest of the vegetables.
4
Pour in a splash of water, cover the skillet, and simmer until tender.
5
Season with salt and pepper toward the end, and stir in finely grated garlic. Add a splash of vinegar if desired to brighten the flavor, and mix thoroughly.
6
Serve warm or chilled, garnished with fresh herbs.
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