Eggplant – 1 pc.;
Zucchini – 2 pcs.;
Tomatoes – 3 pcs.;
Carrot – 1 pc.;
Paprika (different colors) – 2 pcs.;
Onion – 2 pcs. or one large; Garlic – 3 cloves;
Ginger – a small piece of 2 cmx 2 cm;
Lemon juice – 1-2 tablespoons;
Cubed chicken or vegetable broth, pepper, cardamom, herbs; Fresh greens (dill or parsley);
Avocado or any vegetable oil.
We produce.Vegetable stew
After peeling, chop the onion, garlic and ginger. We cut zucchini, eggplant and tomatoes into larger cubes, peppers and carrots a little smaller.
Pour 3 tablespoons of oil into a large pan, add chopped onion, garlic and ginger and fry for a few minutes, stirring, until the onion softens. We put all the remaining vegetables in the pan and stew with the lid closed for about 10-15 minutes. About 5 minutes before the end of the stew, we pour in the crushed stock cube, pepper, herbs, a few cardamom seeds and lemon juice. Stir the contents of the pan and simmer for another 5 minutes, or until the vegetables are soft. After stewing, chopped greens – dill or parsley – are added to the barstoke.
Stewed vegetables are suitable as a side dish for meat or fish dishes. Delicious!
