Skip to content Skip to sidebar Skip to footer

Slow Cooker Eggplant Stew

Slow Cooker Eggplant Stew. Web 1 large eggplant, cubed 1 1/4 lb cubed sirloin or other beef for stew 1 1/2 cups beef stock 1/4 cup cognac vinegar (can sub red wine vinegar) 1 tablespoon herbes. Web the best crock pot eggplant stew recipes on yummly | slow cooker moroccan chickpea stew, slow cooker spicy vegan stew, slow cooker smoky ham.

Slow Cooker Persian Lamb and Eggplant Stew
Slow Cooker Persian Lamb and Eggplant Stew from palatablepastime.com

Brush the cut sides with 2 tablespoon of olive oil. In a large saute pan, heat oil, and saute onions. Remove all the meat from the eggplant.

When Stew Is Ready, Remove The Lid And Give It A Good Stir.


In large skillet, brown the beef, onions, garlic and eggplant in olive oil until. Web peel the eggplant and cut in half lengthwise. Web in a slow cooker, combine all ingredients, except oil and mustard seeds.

Combine Vinegar, Tomato Paste, Cumin, Aleppo, Salt, Black Pepper, And ¾ Cup Water In Cooker.


Web the best crock pot eggplant stew recipes on yummly | slow cooker moroccan chickpea stew, slow cooker spicy vegan stew, slow cooker smoky ham. Brush the cut sides with 2 tablespoon of olive oil. Web wash the eggplant, then top and tail.

Remove All The Meat From The Eggplant.


Roast the eggplant in a preheated 400 degree f. In a large saute pan, heat oil, and saute onions. Don't bother to peel, just cut into 1 inch thick segments.

In A Slow Cooker, Combine Butternut Squash, Eggplant, Zucchini, Okra, Tomato Sauce, Onion, Tomato, Carrot, Broth, Raisins, And Garlic.


Web 1 large eggplant, cubed 1 1/4 lb cubed sirloin or other beef for stew 1 1/2 cups beef stock 1/4 cup cognac vinegar (can sub red wine vinegar) 1 tablespoon herbes. 1 large eggplant (cut into cubes) 1 small onion (roughly chopped) 28oz crushed tomatoes; Oven until soft, about 45 minutes.

Web The Best Crock Pot Eggplant Stew Recipes On Yummly | Slow Cooker Moroccan Chickpea Stew, Slow Cooker Smoky Ham And White Bean Soup, Slow.


In a small sauce, combine 2 tablespoons oil and mustard seeds. Taste and season with salt and pepper to. Place on a sided baking sheet cut side down and roast @ 400'f for 25 minutes.

Post a Comment for "Slow Cooker Eggplant Stew"