Mullah Aswat || Dama Be Aswat || Sudanese Eggplant Stew

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat and cost-effective compared to lamb.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers health benefits while sunflower oil is budget-friendly.

Peel the eggplant and cut it into smaller pieces.

Add enough salt to cover the eggplant and mix to draw out water.

Cover and set aside the salted eggplant.

Cut the onion and potato into small pieces.

Cut the beef into evenly sized pieces and wash them.

Add cooking oil to a pot and add the onions, stirring until translucent.

Add the beef to the pot.

Add coriander powder, vegetable stock powder, garlic paste, tomato paste, and black pepper to the pot and stir to combine.

Add the potatoes and stir to combine.

Add water to the pot and cover until the meat softens.

Rinse the salted eggplant to remove excess salt and water.

Drain the rinsed eggplant in a colander.

Mash the cooked potatoes and adjust the consistency with water.

Add cumin powder to the mashed potatoes and mix.

Shallow fry the eggplant in a nonstick pan with a little oil for about 5 minutes, stirring continuously.

Remove the fried eggplant and return the stew to the stove, bringing it to a boil.

Adjust the water level and add the eggplant to the stew.

Stir gently to combine and cook covered on low heat for roughly 5 minutes.

Adjust the water level and salt to taste, then cook for another 2 minutes before turning off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary