Friday, August 7, 2009

Tepsi Batenjan (eggplant potato stew)

Egplant Potato Marga (Tepsi)

1 large onion, minced
chopped garlic cloves (Im a garlic freak so I use a lot)
1 large eggplant/aubergine, sliced about 1/4 inch and then chopped into rectangles or squares
1-2 potatoes, peeled and chopped
1 small 8oz can of tomato paste
salt and pepper
1 noomi, OPTIONAL
water of course lol
I dont use meat in this recipe, but Ive heard some people do... I dont bother with it. Some people also add chopped green pepper, but I don't.

1. Prepare the eggplant by salting the squares and placing in a colander for about 1 hour to drain out the sour juices. Rinse in cold water and dry with paper towels. Heat some vegetable oil in a frying pan and throw the eggplant in there and fry over medium to medium high heat until golden-brown (not burnt). lift out with a slotted spoon and set aside. Take your dutch oven or large pot and fry some onion in oil until tender. Add the chopped garlic and fry for a a minute or two more. Add the chopped potatoes, salt, pepper, and tomato paste and mix well and fry until the tomato paste turns a dark red color. Add the fried eggplant and some water (and noomi if you like it), and boil, covered for about 1 hour, adding water if necessary. It should be the consistency of a thick soup or a thin stew. Adjust seasonings to taste and serve over rice or with flat bread, etc...


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