Lenten stew with eggplants

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

2. STEP 2

   

   Mix mustard seeds and mustard powder with 2 tablespoons of boiling water and stir. Let it sit for a couple of minutes and swell.

3. STEP 3

   

   Add honey, mix and set aside until needed.

4. STEP 4

   

   Place eggplants cut into semicircles, celery root cut into strips and paprika cut into strips into a large saucepan with a thick bottom. Sprinkle with your favorite seasonings, add water, cover with a lid and put on the fire to simmer. After the water boils, turn the heat down to medium and shake the contents in the saucepan a couple of times. Simmer for 10-15 minutes.

5. STEP 5

   

   Add beans, previously prepared mustard paste and soy sauce. Mix. Simmer covered for another 10 minutes.

6. STEP 6

   

   Turn off the fire. Sprinkle with chopped herbs, mix and let it brew under the lid for another 10 minutes.

Comments on the recipe

Maria

03.10.2023

4.6

Thank you for participating in the Best Recipe of the Week competition. Thanks for the interesting recipe, very useful for the upcoming post. A few words about the photo. The chosen angle is not the best - from above. volume is lost. From above it makes sense to shoot a pizza or a closed pie with a beautiful pattern on top. In other cases, it is better to photograph from the side so that your dish does not look flat. It’s also better to put the stew not on flat plates, but in small salad bowls, like the one here. Khrumka has two articles to help food photographers: How to photograph food. A guide for beginners. How to photograph food. Food photography for beginners.