Another Eggplant Stew Recipes

Steps:

• Preheat the oven to 400ºF (200ºC).
• With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
• Drain the potatoes, and rinse with cold water. Peel off the skin.
• Cut the potatoes into ½-inch (1 cm) pieces and set aside.
• Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
• Bake for 25 minutes, flipping halfway through.
• Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
• Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
• Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
• Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
• Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
• Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
• Enjoy!

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.

Steps:

• Partially skin eggplant and cut into cubes; set aside.
• Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside.
• Start rice: bring beef stock, scallions, and ginger to a boil in a saucepan. Stir in rice and kosher salt. Cover, reduce heat to low, and simmer until tender, 10 to 15 minutes.
• Continue with stew: coat the bottom of a heavy pan with oil. Add onion and garlic and warm over medium heat until aromatic, 3 to 5 minutes.
• Stir eggplant into the onion mixture; cover and cook, stirring occasionally, for about 6 minutes. Remove cover and stir in tomatoes; simmer, stirring occasionally, for about 5 minutes. Stir in black beans and 1/2 of the scallions; the stew should be pretty thick at this point because of the tomatoes.
• Add 1 cup beef stock and stir in spice mix. Boil, stirring occasionally, for several minutes. Add up to 1 cup more beef stock as the stew cooks down to get the thickness you desire. About 1 minute before serving, stir in cilantro and remaining scallions to add flavor throughout.
• Serve stew over cooked rice.

Steps:

• Heat 1 tbs olive oil in a pot. Add the finely chopped onions and sauté over medium heat until they begin to brown.
• Add the turmeric, beef and garlic. Cook until the beef is browned.
• Add the water, tomato sauce, and 1 tsp salt. Cover, and simmer over low heat for 2.5 hours.
• Slice the eggplant lengthwise into pieces about 1/4" thick. Sprinkle them on each side with the remaining salt and place them aside for 20 minutes in a strainer set over a plate.
• Afterward, rinse each piece and pat dry. Sauté them in the remaining oil over medium heat until they begin to brown, then set them aside.
• Add the eggplant to the beef and simmer for another hour.
• Serve over Basmati rice or with bread.

Steps:

• Heat oil in a large skillet, and saute onions for 2 minutes.
• Add eggplant and carrots and saute for 5 more minutes, stirring frequently.
• Add remaining ingredients and cook, covered, on medium-low heat for 5 minutes, stirring often. Vegetables should be tender, but not mushy.