Name: Baby Eggplants and Tomatoes Stew
Prep time: 25 min
Cook time: qodef_recipe_preparation_time
Cuisine: Burmese

Aye

Curries and Stews

25 minutes

medium

2 servings

This recipe is a very heart-warming traditional Burmese dish adopted in a vegan version. You can serve it with rice or flatbread, couscous or on top of your pasta. Traditionally, we enjoy this with steamed white rice.

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Ingredients

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	4 pieces of Baby Eggplants (Round Eggplants)
	2 pieces of medium Tomatoes
	1 piece of medium Onion
	4 cloves of Garlic
	1 inch of Ginger
	4 tablespoon of Sunflower Oil (or any)
	1/6 teaspoon of Salt
	A little bit of Black Pepper
	A little bit of Rosemary Herb or Parsley

Topping

A little bit of chopped Spring Onion

Directions

1.

Add oil into the pan and heat the oil.

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2.

Add a mixture of onion, garlic and ginger to the oil when the oil is heated.

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3.

Stir the mixture and sprinkle a little bit of Turmeric powder for aroma and color of the dish.

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4.

Cut the heads of mini eggplants, cut + sign on half and place at the center of the pot or pan.

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5.

Cover the pot/pan for 5 minutes with medium heat.

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6.

When the eggplants started to cook and see the softer skin and flesh inside, cut medium tomatoes in the same way as we did to eggplants in + sign. Place the eggplants in the pot with eggplants together.

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7.

Sprinkle salt and black pepper on tomatoes and eggplants, cover the pot with a lid for 5-10 mins over medium heat.

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8.

You can turn off the heat when the vegetables are cooked to your desired texture.

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9.

You can chop some spring onion or parsley to top to finish your dish or you can sprinkle some rosemary herb for dressing and aroma.

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Notes

If you are someone who likes stew with more liquid, you need to add water a bit while cooking tomatoes and eggplants.