Best 7 Eggplant And Pomegranate Stew With Beef Or Lamb Recipes

EGGPLANT AND LAMB STEW

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.

OLD FASHIONED BEEF STEW WITH EGGPLANT

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.

TURKISH-STYLE BEEF AND EGGPLANT STEW

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)

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)

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.

LAMB STEW WITH EGGPLANT SAUCE

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

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.