Brinjal stew

YOU
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (14)

500.00 g mutton — cubed
salt
freshly ground black pepper
oil
1.00 onion — large, sliced
2.00 garlic — cloves, crushed
250.00 ml stock — chicken
2.00 aubergines — medium
15.00 ml butter
15.00 ml flour — cake
500.00 ml milk
115.00 g tomato paste
nutmeg — ground
fresh parsley
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Method:

Lightly season the meat with salt and pepper and brown in oil. Remove from the pan and set aside.
Sauté the onion and garlic in the oil in the pan until soft.
Return the meat to the pan and add the chicken stock. Cover and simmer until the meat is tender.
Halve one of the brinjals and cut one half into 5 mm thick slices. Fry in oil until browned and set aside.
Peel the remaining brinjal, and the other half, and cube. Boil in salted water until soft. Drain and mash.
In the meantime, prepare a white sauce with the butter, cake flour and milk.
Add the tomato paste and mashed brinjal.
Add everything to the meat mixture and simmer until the sauce has thickened.
Season with salt and pepper if necessary, and to taste with nutmeg and chopped parsley.
Add the fried brinjal slices and mix. Heat until warmed through.
Serve with noodles.



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