If you love eggplants as much as I love them, you will love these stewed dish. It can be served as is, with salad, with mashed potato, on piece of bread or in halved red sweet peppers.
1 large eggplant cut into smaller cubes
1 medium beat cut into cubes
1 large onion chopped
fresh cilantro, dill or parsley
1/4 cup soy sauce
salt to taste
1/2 tsp black pepper
juice of 1 lemon
5-6 Tbsp vegetable oil
- Stew eggplant, beats and onion in olive or avocado oil until almost fully cooked.
- At the end add cilantro, soy sauce, salt, black pepper, and lemon juice. Stew for another 5 minutes.
Tastes very delicious cold and hot.