Turkish Beef With Eggplant Recipes
TURKISH-STYLE BEEF AND EGGPLANT STEW
Get the recipe for Turkish-Style Beef and Eggplant Stew.
Provided by Ananda Eidelstein
Time 5h
Number Of Ingredients 11
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.
TURKISH BEEF WITH EGGPLANT
Steps:
- Cut the eggplant into 1-inch cubes. Layer them in a colander, sprinkling the layers with salt. Set on a plate and let the eggplant sit for 30 minutes. Turn on the broiler. Rinse the eggplant and pat the cubes dry with paper towels. On a rimmed baking sheet, sprinkle the eggplant with 2 T of oil and toss with your hands to coat all over. Rub the ski side of the bell pepper with the oil remaining on your hands, tuck the pepper, skin side up, on the baking sheet, broil the pepper and eggplant about 6 inches from the element, turning the eggplant often, for 10 minutes or until the eggplant and peppers are charred. (The eggplant may not be cooked through.). Meanwhile, in a large, dry flameproof casserole over medium-high heat, brown the meat, turning it often, until it is crumbled. Use a slotted spoon to transfer the meat to a bowl. Discard the liquid in the pan. Wipe out the an, heat 2 T of oil and add the onions, salt and pepper, cook, stirring often, until the onions soften, Remove the skin from the bell pepper. Coarsest chop the pepper flesh. Add the pepper, eggplant, tomatoes, and water to the onions, stir in the meat. Cook over high heat, stirring constantly, until the mixture bubbles at the edges. Cover and simmer for 20 minutes. Add more water to the pan if it seems dry. Sprinkle with parsley and serve at once with rice pilaf.
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