Brinjal and nut stew

Recipe from: 5/1/2006 12:00:00 AM

Ingredients 7
Servings 4
Time 15


  • 40
    sunflower oil
  • 4
    small or 3 medium brinjals, sliced, salted and rinsed
  • 1
    onion, cut into wedges
  • 3
    medium tomatoes, cut into wedges
  • 1
    cinnamon stick
  • 50
    smooth peanut butter
  • 50
    cashew nuts or peanuts, coarsely chopped


1. Heat the sunflower oil in a large pot and fry the brinjal slices on both sides until lightly browned. Remove from the heat and set aside.

2. Add the onion and cook for two minutes until soft. Stir in the tomatoes, the cinnamon stick and 250ml water. Bring to the boil, reduce the heat and simmer for 15 minutes. Add the brinjals and peanut butter, and simmer for a further five minutes. Season and sprinkle with the cashew nuts.Serve with couscous.


Read more on: stew  |  shallow-fry

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