Eggplant And Pomegranate Stew With Beef Or Lamb Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGPLANT AND LAMB STEW



Eggplant and Lamb Stew image

The Arabic name (which I can't remember) means 'It cooks itself.' Most Middle Eastern food is time-consuming to make; this name implies that the cook is embarrassed to serve something so simple. Best served over rice.

Provided by KELLYJEANNE

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h15m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 ½ pounds lamb shoulder
2 large eggplants, peeled and chopped
2 large tomatoes, chopped
2 large onions, chopped
2 green bell peppers, chopped
10 cloves garlic, chopped
1 tablespoon tomato paste
½ cup water
1 teaspoon allspice
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
  • In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 20.8 g, Cholesterol 68.2 mg, Fat 16.2 g, Fiber 8.4 g, Protein 18.2 g, SaturatedFat 7.4 g, Sodium 871.3 mg, Sugar 8.6 g

OLD FASHIONED BEEF STEW WITH EGGPLANT



Old Fashioned Beef Stew With Eggplant image

This beef stew recipe has sweet eggplant, tender beef, fresh herbs, San Marzano tomatoes, cinnamon, and lots of aromatics.

Provided by by Jenny | The Greek Foodie

Categories     Meats

Number Of Ingredients 13

2 lb beef chuck (cut in 1 inch cubes aprox.)
2 eggplants (cut in 1 inch cubes)
28 oz San Marzano tomatoes
1 red onion (diced)
4-5 cloves garlic ( sliced)
4-5 sprigs fresh thyme
4-5 sprigs fresh oregano
1 tablespoon Greek dry oregano
1 tablespoon nutmeg
1 tablespoon cumin
1 cinnamon stick
6 tablespoons extra virgin olive oil
2 tablespoons all purpose flour

Steps:

  • Preheat the oven top 325 F.
  • Cut the eggplant cubes. Oil a baking sheet with 1 tablespoon of olive oil.
  • Add the eggplant pieces to the baking sheet. Brush a little olive oil on top of each eggplant cube. Season with sea salt, freshly ground pepper and a pinch of oregano. Bake cubes for 30 to 45 min or until eggplant flesh is soft and a light golden color. When done remove baking sheet with eggplants from oven and set aside.
  • Dry the beef pieces well using a paper towel. Season with salt and pepper. Lightly dust 1 - 2 tbsp all purpose flour all over beef.
  • In a large pot heat 2 tbsp olive oil. Brown the beef, a few pieces at a time all over, about 2-3 minutes. Remove beef pieces on a plate and set aside.
  • Add the onion. Season with salt and pepper. Sauté for 1-2 min. Add the garlic, cumin, cinnamon, nutmeg and oregano. Stir and sauté for 2 minutes
  • Add the tomatoes. Gently crush them to eliminate any big chunks. Mix well. Add the beef, 1/2 cup of water, some fresh thyme and oregano sprigs. Stir gently, cover and simmer in low heat for 1 hour.
  • Add eggplant pieces to the stew. Stir gently, cover and simmer for another 30 to 45 min or until beef is soft and almost falling apart with a fork. Adjust salt and pepper to taste. and serve.

Nutrition Facts : Calories 493 kcal, Sugar 10 g, Sodium 136 mg, Fat 33 g, SaturatedFat 10 g, Carbohydrate 21 g, Fiber 8 g, Protein 33 g, Cholesterol 104 mg, ServingSize 1 serving

TURKISH-STYLE BEEF AND EGGPLANT STEW



Turkish-Style Beef and Eggplant Stew image

Get the recipe for Turkish-Style Beef and Eggplant Stew.

Provided by Ananda Eidelstein

Time 5h

Number Of Ingredients 11

0.33 cup red wine vinegar
3 tablespoons tomato paste
1 tablespoon ground cumin
1.5 teaspoons Aleppo-style pepper or crushed red pepper
1 tablespoon kosher salt
0.5 teaspoon freshly ground black pepper
3 pounds boneless beef chuck roast, trimmed and cut into 2-in. pieces
3 small Italian eggplants (1¾ lb.), sliced into ½-in. rounds
3 medium-size red bell peppers (1½ lb.), seeded and sliced
1 large yellow onion, chopped
Cooked couscous and fresh oregano leaves, for serving

Steps:

  • Line a 6-quart slow cooker with a slow cooker liner, if desired. Combine vinegar, tomato paste, cumin, Aleppo, salt, black pepper, and ¾ cup water in cooker. Add beef, eggplants, bell peppers, and onion; stir to combine. Cover and cook until meat is very tender, 6 to 7 hours on low or 4 ½ to 5 hours on high. Serve stew over couscous, garnished with oregano.

EGGPLANT AND POMEGRANATE STEW (WITH BEEF OR LAMB)



Eggplant and Pomegranate Stew (With Beef or Lamb) image

Adapted from May S. Bsisu's fantastic book, "The Arab Table," this recipe for a hearty and exotic stew features classic Arab flavor combinations and is very filling and healthful. NOTE: ground beef may be substituted in equal amounts for the ground lamb and the recipe will still be outstanding!

Provided by Aisha al Saieed

Categories     Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs eggplants
1 tablespoon salt
2 teaspoons salt
4 tablespoons vegetable oil
2 lbs ground lamb
1 teaspoon black pepper
1/2 teaspoon allspice
2 onions
1 lb carrot
1 bell pepper
2 tablespoons tomato paste
3 garlic cloves
2 tablespoons pomegranate syrup
1 teaspoon dried mint

Steps:

  • Start a pot of water to boil. While waiting for it to boil, do the next steps.
  • Halve the eggplants and chop roughly into 1-inch chunks. Place in colander and sprinkle 1 tablespoon of salt all over. Set in the sink to drain.
  • Heat 1 tablespoon of the vegetable oil in a large pot over high heat. Add the lamb (or beef) and cook, stirring frequently, until brown on all sides, about 5 minutes. Add 1/2 teaspoon on the black pepper and the 1/2 teaspoon of allspice, and turn the meat to coat it in the spices.
  • Add the now-boiling water to cover by 1 inch. Bring the mixture back to a boil, skimming the foam from the surface. Cover, reduce heat to medium, and cook for 30 minutes.
  • Meanwhile, chop the carrots into 1-inch think rounds and the bell pepper into 10inch pieces.
  • Heat remaining 3 tablespoons of vegetable oil in a large pot over medium heat. Add the onions and saute until they release their juices and are soft, about 5 minutes.
  • Pat the eggplant dry. Add the eggplant, carrots, and bell pepper and cook until they are soft, about 10 minutes. Add the tomato paste and the meat with its liquid, and give the mixture a good stir.
  • Add the remaining black pepper and bring the stew to a boil. Reduce heat to medium, cover the pot, and let cook about 30-45 minutes.
  • Mash or mince the garlic and stir it in along with the pomegranate syrup, mint, and remaining 2 teaspoons salt. Taste, and adjust seasonging as needed.
  • Serve with rice or eat with bread.

BEEF AND EGGPLANT STEW (GREEK - CROCK POT VERSION)



Beef and Eggplant Stew (Greek - Crock Pot Version) image

This is a delicious Greek stew that I have adapted for the crock pot. The spices give it the characteristic Mediterranean flavour and the sauce is divine. The eggplant will be very soft, and some pieces may even have melted into the sauce. This is terrific served over a thick pasta, like penne or rigatoni.

Provided by evelynathens

Categories     Stew

Time 8h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs lean stewing beef, cut in 1 1/2 inch chunks
2 medium onions, sliced thin
2 garlic cloves, minced
1/4 cup olive oil
8 Japanese eggplants (the long, thin, striated white and purply ones)
1 cup beef stock
1 (1 lb) can tomato sauce
1 tablespoon red wine vinegar
3/4 teaspoon sugar
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/4 cup minced parsley
1/2 cup cubed feta cheese (optional)

Steps:

  • Wash the eggplant, then top and tail.
  • Don't bother to peel, just cut into 1 inch thick segments.
  • In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
  • Place in crock pot.
  • Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.
  • Cover and cook on low heat for 8-10 hours.
  • If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious).
  • Sprinkle minced parsley over.
  • If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine.

Nutrition Facts : Calories 587, Fat 28.2, SaturatedFat 8.5, Cholesterol 110.6, Sodium 648.3, Carbohydrate 50.4, Fiber 26.8, Sugar 22.5, Protein 40.7

LAMB STEW WITH EGGPLANT SAUCE



Lamb Stew with Eggplant Sauce image

One legend surrounding the name of the sauce, hünkâr beğendi, which means "Her Majesty's delight," places it in 1869 when the Sultan Abdul Aziz entertained Empress Eugénie (my Istanbul grandmother was named after her), wife of Napoleon III, in his white rococo palace of Beylerbey on the Asian side of the Bosphorus. The empress was so enchanted by the pale, creamy, eggplant purée that she asked for the recipe to be given to her cooks. The sultan's cook explained that he could not pass on the recipe because he "cooked with his eyes and his nose." In Turkey, they use mature kasar, a hard yellow cheese, or Gruyère in the sauce, but mature Cheddar can be used too. Serve it with rice pilaf (page 193).

Yield serves 6

Number Of Ingredients 13

1 large onion, chopped
3 tablespoons sunflower oil
2 pounds boned leg or neck fillet of lamb
1 pound tomatoes, peeled and chopped
1 teaspoon sugar, or to taste
Salt and black pepper
3 pounds eggplants
3/4 stick (6 tablespoons) butter
3 tablespoons flour
2 1/4 cups milk
Salt
Good pinch of nutmeg
1/2 cup grated cheese (see above)

Steps:

  • For the stew, fry the onion in the oil until soft. Cut the meat into 1-inch cubes, add them to the pan, and cook, turning to brown lightly all over. Add the tomatoes, sugar, salt, and pepper. Cover with water and simmer, with the lid on, for 1 hour, until the meat is very tender, adding water if it becomes dry, but letting the sauce reduce at the end.
  • For the eggplant sauce, prick the eggplants with a pointed knife to prevent them from bursting in the oven. Place them on a large piece of foil on a baking sheet and roast them in a hot oven preheated to 475°F for about 45 to 55 minutes, or until they feel very soft when you press them and the skins are wrinkled. When cool enough to handle, peel and drop them into a strainer or colander with small holes. Press out as much of the water and juices as possible. Still in the colander, chop the flesh with a pointed knife, then mash it into a purée with a fork or wooden spoon, letting the juices escape through the holes.
  • Make a béchamel sauce by melting the butter in a saucepan, add the flour, and stir over low heat for about 2 minutes, until it is well blended. Take the pan off the heat and add the milk gradually, beating vigorously all the time to avoid lumps forming. Add salt and nutmeg, and cook over low heat, stirring constantly for about 15 minutes, until the sauce thickens.
  • Off the heat, mix the eggplant purée into the béchamel sauce, then return to the heat, beating vigorously until it is well blended. Add the grated cheese and stir until it has melted. Add a little salt if necessary.
  • Serve the meat stew in a wide shallow dish with the eggplant sauce in a circle around it.

EGGPLANT AND LAMB STEW



Eggplant and Lamb Stew image

The Arabic name (which I can't remember) means 'It cooks itself.' Most Middle Eastern food is time-consuming to make; this name implies that the cook is embarrassed to serve something so simple. Best served over rice.

Provided by KELLYJEANNE

Categories     Stew

Time 2h15m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 ½ pounds lamb shoulder
2 large eggplants, peeled and chopped
2 large tomatoes, chopped
2 large onions, chopped
2 green bell peppers, chopped
10 cloves garlic, chopped
1 tablespoon tomato paste
½ cup water
1 teaspoon allspice
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
  • In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 20.8 g, Cholesterol 68.2 mg, Fat 16.2 g, Fiber 8.4 g, Protein 18.2 g, SaturatedFat 7.4 g, Sodium 871.3 mg, Sugar 8.6 g

More about "eggplant and pomegranate stew with beef or lamb recipes"

MOROCCAN BAKED EGGPLANT WITH BEEF - RECIPETIN EATS
moroccan-baked-eggplant-with-beef-recipetin-eats image
2016-03-30 Place onto a baking tray, spray with olive oil (or other oil or drizzle with oil) and bake for 30 to 40 minutes, or until eggplant is soft and cooked through and the surface is nice and crusty. Remove from oven. Meanwhile, …
From recipetineats.com


STUFFED EGGPLANT WITH CRISPY BEEF RECIPE | BON APPéTIT
stuffed-eggplant-with-crispy-beef-recipe-bon-apptit image
2018-08-07 Step 11. Add ½ tsp. cumin and toss to combine with onion mixture, then toss everything with beef to combine; season with a bit more salt. Continue to cook, tossing constantly and breaking up meat ...
From bonappetit.com


LEBANESE LAMB STEW WITH EGGPLANT - ADAMANT KITCHEN
2020-01-05 Instructions. Preheat the oven to 400 F. Toss the eggplant cubes in 2 tbsp olive oil and roast them for 20 minutes. Remove from the oven and set aside. Brown the lamb in the …
From adamantkitchen.com
4.4/5 (67)
  • Preheat the oven to 400 F. Toss the eggplant cubes in 2 tbsp olive oil and roast them for 20 minutes. Remove from the oven and set aside.
  • Cook the onions and garlic in the remaining 2 tbsp olive oil until they're tender and just starting to brown.
  • At this point, all the ingredients (except parsley) are mixed together in either a slow cooker or dutch oven.


LAMB STEW WITH EGGPLANT AND CHICKPEAS - CARIBBEAN GREEN LIVING
2017-04-10 Instructions. In a bowl, mix lamb, herbs and spices blend, Noubess Hot and Spicy Original Herbs and Spices, salt and balsamic vinegar. Cover and let marinate overnight or for 2 - 4 hours in the refrigerator. Remove lamb pieces from marinade and shake off excess marinade. In a heavy bottom pan, heat oil.
From caribbeangreenliving.com


MIDDLE EASTERN EGGPLANT AND LAMB STEW - EVERYDAY GOURMET
2022-05-08 Remove and add remaining oil and eggplant and seal off too. Remove. Add an extra splash of oil and then add the lamb and 1½ cloves of the garlic and cook until it changes colour. Add the pine nuts and spices and cook for 1 minute then add the tomato and return the eggplant with a good pinch of salt, pepper and sugar. Lock the pressure cooker ...
From everydaygourmet.tv


BEEF STEW WITH EGGPLANT | KALOFAGAS.CA
2020-10-03 Slow cooked beef, fried eggplant, sweet tomatoes, warm spices like bay and allspice, some wine – culinary alchemy. Beef Stew With Eggplant (serves 4) 1 kg. beef (chuck or boneless short rib), cut into large cubes. 3 medium eggplants, cut into cubes (about same size as beef) 1/2 cup extra virgin olive oil. 2 medium onions, diced. 4-6 cloves ...
From kalofagas.ca


POMEGRANATE MOLASSES RECIPE / LAMB, POMEGRANATE & EGGPLANT …
2021-10-27 How to make pomegranate molasses · whisk together the pomegranate juice, sugar, and fresh lemon juice in a large saucepan and bring to a simmer, . Over 15 pomegranate molasses recipes to try · 1. To make pomegranate juice, place the arils (from about 8 large pomegranates) in a blender and pulse just enough .
From beerstew.galeborg.com


EGGPLANT BEEF STEW - MY LIFE COOKBOOK
2016-06-12 In the meantime add 1 teaspoon of oil, crushed garlic and coriander to a small microwaveable bowl. Heat in the microwave for 30 - 40 seconds until the garlic is fragrant but not burned. Add to the eggplant mixture 5 minutes before it is done. Mix well. If using pine nuts, roast over a low heat in a dry skillet.
From mylifecookbook.com


STEW EGGPLANT WITH BEEF - SIMPLY TRINI COOKING
2009-11-25 Heat pressure cooker over medium flame and add oil and sugar. Bring sugar to a golden colour and let it foam a bit. Then add the seasoned beef and stir to coat evenly with the caramelized sugar. Let cook for 4 minutes. Then add 1 ½ cups of water, and pressure cook for 10 minutes. Add the chopped eggplant and mix then add 1 ½ cups of water.
From simplytrinicooking.com


10 BEST POMEGRANATE MOLASSES AND EGGPLANT RECIPES - YUMMLY
2022-06-12 Mussaka FatFree Vegan Kitchen. garlic, chickpeas, salt, diced tomatoes, ground black pepper and 10 more. Lebanese Vegan Moussaka. (Deb Lindsey/For The Washington Post) The Washington Post. extra-virgin olive oil, ground …
From yummly.com


EGGPLANT AND POMEGRANATE STEW (TABBAKH ROHO) RECIPE | EAT YOUR …
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


BEEF STEW AND EGGPLANT MASH RECIPE - THE SPRUCE EATS
2021-06-10 Steps to Make It. Squeeze the extra liquid out of the grated onion and place it in a covered saucepan along with the meat and the grated tomatoes. Add the salt, pepper, and sugar. Stir the ingredients until combined. Start the mixture on high heat, then reduce the heat to low and cover.
From thespruceeats.com


BRAISED EGGPLANT LAMB STEW - COSETTE'S KITCHEN
2020-12-21 Stew. Preheat oven to 350 degrees and place rack toward the lower 1/3 of your oven. Begin by seasoning your lamb shanks with 2 teaspoons of kosher salt, 1.5 teaspoons of pepper and 2 teaspoons of all spice. If you are using table salt, be …
From cosetteskitchen.com


GREEK LAMB & EGGPLANT STEW - DIMITRAS DISHES
A hearty and delicious stew made with tender lamb and perfectly roasted eggplant. An excellent dish to warm up to on a chilly day. Preheat the oven to 425 °F, 220 °C. Place the eggplant cubes onto a baking tray and sprinkle with about 2 teaspoons of salt. Toss to coat and place in a colander to drain for 30-60 minutes.
From dimitrasdishes.com


EGGPLANT AND BEEF STEW WITH TURMERIC RICE - HEARTH AND VINE
2020-02-14 Instructions. Spoon the tomato paste into a medium bowl and add water to make it into a sauce. Approx. 1-2 cups of water. Saute the beef until browned in the olive oil on med-high heat. Sprinkle with salt, pepper, and cinnamon. Add garlic stir quickly to avoid burning for 30 seconds. Add eggplant and tomato paste water.
From hearthandvine.com


MOROCCAN LAMB OR BEEF TAGINE WITH EGGPLANT RECIPE
2022-06-02 Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally. Add 3 cups of water and cover. Simmer the meat for about 1 1/2 hours or cook with pressure for 35 to 40 minutes until the meat reaches desired tenderness. (If cooking conventionally, occasionally check on the level of the liquids.)
From thespruceeats.com


SPICED EGGPLANT STEW - SILK ROAD RECIPES
2021-11-15 Gently squeeze water from eggplant and pat it dry with paper towel. Add eggplant to pan with remaining 2 tablespoons of olive oil. Cook, stirring often, until eggplant is tender and starts to brown at the edges, about 15 minutes. Add tomatoes and pomegranate molasses, then use your fingers to crush saffron into the pan.
From silkroadrecipes.com


EGGPLANT AND BEEF STEW RECIPES | DEPORECIPE.CO
2021-05-25 Eggplant And Beef Stew Recipes. Slow cooker beef stew with eggplant carrots good cheap eats eggplant goulash connoisseurus veg greek beef stew with eggplants esti olive oil blog lebanese lamb stew with eggplant
From deporecipe.co


STEW EGGPLANT WITH BEEF - SIMPLY TRINI COOKING
2012-10-30 Heat pressure cooker over medium flame and add oil and sugar. Bring sugar to a golden colour and let it foam a bit. Then add the seasoned beef and stir to coat evenly with the caramelized sugar. Let cook for 4 minutes. Then add 1 1/2 cups of water, and pressure cook for 10 minutes. Add the chopped eggplant and mix then add 1 1/2 cups of water.
From simplytrinicooking.org


RECIPE: LAMB AND EGGPLANT STEW STEP BY STEP WITH PICTURES
Author of the recipe. Ingredients for lamb and eggplant stew: Eggplant - 1 pc Olive oil - 2 tablespoon Butter - 1 tablespoon Ground beef (from lamb meat) - 500 g White onion (small) - 1 pc Garlic - 2-3 clove Tomato paste - 2 tablespoon White dry wine (glass=230g) - 1/2 glass Broth (chicken, glass=230 g) - 1 1/2 glass Cream (skimmed, cup=230g) - 1/3 glass Spices (sage, …
From handy.recipes


EGGPLANT AND LENTIL STEW WITH POMEGRANATE MOLASSES RECIPE
Rinse the eggplant and pat dry. Spread 1/2 cup of the vegetable mixture in the casserole and top with half of the eggplant. Cover with half of the lentils and half of the remaining vegetable mixture.
From foodandwine.com


RECIPE: LAMB AND EGGPLANT STEW - RECIPELINK.COM
LAMB AND EGGPLANT STEW Strictly Mediterranean and Middle Eastern! 1 lb. lean lamb stew meat 1 Tablespoon olive oil 1 yellow onion [chopped] 1 red or green bell pepper [chopped] 1 can Swanson's® beef broth 1/2 cup canned redi-cut tomatoes or stewed tomatoes 1 teaspoon fresh mint leaves 1 teaspoon of sweet basil Salt and pepper to taste Brown off the lamb in the olive …
From recipelink.com


STEWED EGGPLANT AND MINCED MEAT - RICARDO
Slice the tomatoes into thick rounds and set aside in the strained juice. In a large non-stick skillet over high heat, brown the eggplant in 1/4 cup (60 ml) of the oil. Season with salt and pepper. Set aside on a plate. In the same skillet, cook the meat in the remaining oil, breaking it up with a wooden spoon until lightly browned.
From ricardocuisine.com


BEEF AND EGGPLANT RECIPE - ARIE'S KITCHEN
2014-06-10 A cup of mixed cheese (grated cheddar cheese, parmesan and mozzarella) Step by Step Instructions: -Heat the oven 160 Degree Celsius fan forced or 180 normal. Beef and Eggplant Lasagna Recipe. -Place the sliced eggplant in a baking dish, drizzle with olive oil, cook in the oven for about 25 minutes or until the eggplant softens.
From arieskitchen.net


LENTIL AND EGGPLANT STEW WITH POMEGRANATE MOLASSES
Earthy lentils, silky eggplant and heady garlic cook together in the skillet before they’re finished with tart, fruity pomegranate molasses and lemon juice, plus fresh chili and parsley to wake up the flavors. A sliced onion deeply browned in olive oil and removed from the pan before the lentils and eggplant simmer is a last-minute stir-in; it adds bittersweet depth of flavor and allium ...
From 177milkstreet.com


EGGPLANT & TOMATO STEW WITH POMEGRANATE MOLASSES RECIPE ON …
2013-08-23 Traditionally, the eggplant is fried before being added to the stew; but in the interest of health, I’ve chosen to roast it instead, using very little oil, and I’m happy to report that the result is simply delectable. I prefer to use a sweetened pomegranate molasses in this recipe, but if you have the unsweetened variety, you can add a shot ...
From usecx.dedyn.io


EGGPLANT AND LAMB STEW | RECIPESTY
Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.
From recipesty.com


EGGPLANT AND BEEF STEW - THE CULINARY CHASE
2008-11-10 Add the beef, tomato and stock to the pan. Season with salt and pepper. Reduce heat to low. Cover and cook, stirring occasionally, for 2 hours. Add the eggplant and cook, uncovered, for a further 30 minutes or until the beef is very tender. Taste and season. Stir in the parsley and serve with steamed rice.
From theculinarychase.com


SLOW COOKER BEEF STEW WITH EGGPLANT & CARROTS - GOOD CHEAP EATS
2022-07-19 Instructions. In large skillet, heat 2 tablespoons oil until shimmering. Add beef cubes and cook in batches, until browned. Remove the meat to the slow cooker and season with salt and pepper. Add the onions and garlic to skillet. Saute until clear. Add the flour, bay leaves, and thyme. Stir to combine.
From goodcheapeats.com


SLOW COOKER BEEF AND EGGPLANT - INHABITED KITCHEN
2017-08-28 1 1/2 pounds eggplant; 1 1/2 pounds beef - chuck, round, something appropriate for pot roast or stew; 1 large onion; 1/2 t salt; 3T tahini; Instructions. Cut eggplant into chunks,and put in bottom of a slow cooker. Layer beef over eggplant. (Optionally, cut in large chunks to distribute.) Peel and quarter onion, and slice thin. Strew over top ...
From inhabitedkitchen.com


LEBANESE EGGPLANT STEW - TWO OF A KIND
2016-01-13 Spread eggplant in a single layer. Broil, flipping once, until eggplant is charred, about 8 minutes. Remove from the oven and set aside. In a large pot, heat remaining 2 tablespoons olive oil over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and cook for 1 minute.
From twoofakindcooks.com


EGGPLANT AND LAMB STEW | RECIPE | LAMB STEW, LAMB STEW RECIPES, …
Dec 29, 2014 - Lamb meat is cooked with vegetables and seasonings until very tender. Dec 29, 2014 - Lamb meat is cooked with vegetables and seasonings until very tender. Dec 29, 2014 - Lamb meat is cooked with vegetables and seasonings until very tender. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


LAMB STEW WITH EGGPLANT AND POTATOES (CHANAKHI) - THE GEORGIAN …
2014-05-25 Heat 2 Tbsp. of the oil or butter in a large Dutch oven or deep enameled cast iron pot with a tight-fitting, oven-safe lid. Brown the lamb over high heat, 2-3 minutes on each side. Remove lamb to another dish and set aside. Add the remaining 2 …
From georgiantable.com


EGGPLANT AND LENTIL STEW WITH POMEGRANATE MOLASSES - JOANNE …
2011-04-04 Pomegranate Molasses Makes about 1-1 1/4 cups, adapted from Simply Recipes 4 cups pomegranate juice (I used a mix of POM original and POM Cranberry!) 1/2 cup sugar 1/4 cup lemon juice. In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat ...
From joanne-eatswellwithothers.com


BEST 24 LAMB AND EGGPLANT STEW - BEST RECIPES IDEAS AND …
2020-06-19 Source Image: adamantkitchen.com. Visit this site for details: adamantkitchen.com. Preheat stove to 450º as well as area oven rack in reduced 3rd of oven. In a little dish, blend with each other garlic, rosemary, thyme, and also 1 tbsp oil and also season generously with salt as well as pepper. Scrub all over lamb.
From delishcooking101.com


RECIPE: BAKED EGGPLANT SALAD WITH POMEGRANATE STEP BY STEP WITH ...
Stab the eggplants and bake for about 45 minutes in a preheated 200 degrees F. oven. Let cool, remove the skins and finely chop the flesh. Grate or chop the garlic finely.
From handy.recipes


Related Search