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Beef and Eggplant Stew from Tadjikistan

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“A friend gave us some eggplants that she hadn't had time to use, so I went on line to find something hearty to do with them on a winter day and found this recipe at recipes.wuzzle.org (The World Hearth International Recipe Site). For those suspicious of eggplant, using them this way, they become more of a thickener than an individual "bite." Delicious served over brown rice!”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees. Pierce egpplant all over with a small knife and bake on baking sheet until soft, about 45 minutes. Cool, scoop out the pulp and set aside.
  2. Heat hall the oil in a large skillet, add the onions and carrots, and saute until softened, about 15 minutes.
  3. In a deep, heavy skillet, heat the remaining oil and saute the beef for 10 minutes. Add the sauteed vegetables, turmeric, paprika, cumin, cayenne, and eggplant pulp. Cook for 2 minutes.
  4. Add stock, tomatoes, sugar, salt and pepper. Bring to a boil, reduce heat to low, cover, and simmer for about 1 hour.
  5. Add chickpeas and cook for 10 minutes more.
  6. Sprinkle with chopped parsley and serve over rice.

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