Email to Lucy Ashes      

Recipe Categories: lucyashes's HOME PAGEAPPETIZERS BBQ BEAN-DISHES BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COLESLAW CONDIMENTS COOKIESandBARS CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MACARONIandCHEESE MARINADES MEATS MISCELLANEOUS PASTA PIZZA POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SAUCES SCONES SOUPSandSTEWS SPECIAL-SELECTION STUFFED-EGGS TIRAMISU VEGETABLES VEGETARIAN WHOLEGRAINS

Middle Eastern Eggplant Stew




Source of Recipe


Brenda Hyde Oldfashionedliving.com

1 pound beef stew meat into 1-inch cubes
2 onions, sliced very thinly
1 clove garlic, crushed
1/2 cup olive or vegetable oil
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 medium sized eggplants, peeled and quartered lengthwise
2 Tablespoons tomato paste
Juice of 2 lemons
1 large tomato, peeled and sliced

In a Dutch oven, brown the meat with the onions and garlic in about 3
tablespoons of oil. Add nutmeg, cinnamon, turmeric, salt and pepper.
Pour in 3 cups of water with meat and bring to a boil. Cover, reduce
heat and simmer for 1 hour. Sprinkle both sides of eggplant pieces
with salt and let it stand 20 minutes. Rinse and pat dry. Sauté the
eggplant in a skillet with a tablespoon of oil; set aside. Add tomato
paste and lemon juice to the meat, mix well. Adjust seasoning if
necessary. Preheat the oven to 350 degrees F. Pour the meat and
sauce into an ovenproof casserole; arrange eggplant and tomato
slices on top. Cover and bake 45 minutes. Serve hot with rice.

Serves 6 to 8.