Buon appetito!
Eggplant stew with tahini
made by Stephanie Bex
Ingredients
4 persons
- 4 eggplants
- 2 teaspoons cumin
- 1600 Gram Elvea Cubetti Look
- 4 tablespoons toasted pine nuts
- 4 tablespoons tahini
- a couple Fresh cilantro leaves
- pepper
- salt
- olive oil
- naan bread
Preparation
-
1
Dice the eggplants and sauté them in a dash of olive oil until completely soft.
-
2
Add the cubetti and continue to simmer over low heat. Season with pepper, salt and cumin.
-
3
Spoon the eggplant stew into deep plates. Drizzle with the tahini sauce and top with toasted pine nuts and fresh cilantro. Serve with naan bread.
