Karuruya eggplant stewed in lemon
How to make it
1
Cut the Kariku family eggplant into bite-sized pieces.
2
Put water and sugar in a pot and heat it. Once it boils, add the eggplant, remove it on a cooking sheet, cover, and simmer for about 5 minutes.
3
Cut the lemon into thin half-moons and remove the seeds. Place in [2], drop it again, cover, and simmer for about 3-4 minutes.
4
Remove from the heat and serve in a bowl to complete.
