Squid and Eggplants in Tomato Sauce – a delicious recipe with squid, Eggplants, Onion, tomatoes, Bouillon soup stock cube, Tomato ketchup. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Remove the entrails from the squid, and cut into bite-sized pieces.
2
Thinly slice the onion.
3
Chop the eggplants into bite-sized, easy-to-eat pieces.
4
Spread some olive oil in a heated pot or a deep frying pan.
5
Saute the sliced garlic.
6
Saute the onion followed by the eggplants.
7
After the onion becomes soft, add the squid and continue to cook.
8
Add the canned tomatoes, red chili pepper, and the bay leaves into the same pot.
9
When it's just about to boil, add the bouillon soup stock cube first, then add the rest of the ingredients.
10
Turn down the heat to a low medium, and simmer until the sauce reduces to about half of its original volume.
11
Season with salt and pepper to finish.
102
kcal
Calories
6
g
Fat
11
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 Raw squid, 2 Eggplants, 1 Onion, 1/2 Canned diced whole tomatoes, and more.
Yes, Squid and Eggplants in Tomato Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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