Beef and Eggplant Stew from Tadjikistan
"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
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 eggplant, large
- 1⁄3 cup olive oil, divided
- 2 onions, large, finely chopped
- 3 carrots, medium, finely chopped
- 1 lb beef, cubed
- 1⁄2 teaspoon turmeric
- 1 teaspoon cumin
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cayenne
- 2 cups beef stock
- 3 tomatoes, large, finely chopped
- 1 pinch sugar
- salt, to taste
- pepper, to taste
- 1 (15 ounce) can chickpeas
- 3 tablespoons parsley, finely chopped
directions
- 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.
- Heat hall the oil in a large skillet, add the onions and carrots, and saute until softened, about 15 minutes.
- 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.
- Add stock, tomatoes, sugar, salt and pepper. Bring to a boil, reduce heat to low, cover, and simmer for about 1 hour.
- Add chickpeas and cook for 10 minutes more.
- Sprinkle with chopped parsley and serve over rice.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
