Afghan Eggplant Stew (Instant Pot) | Lindsay’s Recipes | Umami
Recipe by The Ladies La Forge from Lindsay’s Recipes.
Ingredients
- 1 large eggplant or 2 small
- 3 tbsp olive oil
- Whole yellow onion
- Whole jalapeño
- 5 garlic cloves minced
- Half of 28 oz large can of crushed tomatoes
- 1.5 cup chicken stock
- Equal parts turmeric, black pepper, paprika, coriander, cumin
- Dash of cinnamon and allspice
- Salt, sumac, lemon, parsley to taste as finish
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