EGGPLANT AND POMEGRANATE STEW (WITH BEEF OR LAMB)
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
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.
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Asif Mughal48
[email protected]This recipe was a complete disaster. The stew was watery and flavorless. I would not recommend it to anyone.
Shiakh Shaikh
[email protected]I would not recommend this recipe. The stew was bland and the pomegranate flavor was overpowering.
Sayaa123 T
[email protected]The stew was okay, but I've definitely had better. The eggplant was a bit overcooked and the pomegranate flavor was a bit too strong.
Lave
[email protected]I found this recipe to be a bit bland. I think it could have used more spices or herbs.
PRT Gaming
[email protected]This stew was a little too tangy for my taste, but I think that's just a personal preference. The eggplant and beef were cooked perfectly, though.
Uzair Writes
[email protected]I've made this stew several times now and it's always a crowd-pleaser. The flavors are so unique and delicious. I highly recommend it!
Cobra Cai
[email protected]Just wanted to say that I tried this recipe last week and it was AMAZING! The combination of eggplant, pomegranate, and beef was perfect. I will definitely be making this again.
mistie vanston
[email protected]This recipe was easy to follow and the end result was delicious. The stew was flavorful and hearty, and the pomegranate added a nice touch of sweetness. I'll definitely be making this again.
Ronnie barlow
[email protected]Made this stew last night and it was a hit! The pomegranate added a wonderful depth of flavor and the eggplant was perfectly cooked. Will definitely be making this again.
Eliel Mvuama
[email protected]This eggplant and pomegranate stew was a delightful culinary journey! The flavors of the eggplant, pomegranate, and beef/lamb blended beautifully, creating a harmonious and flavorful dish. The tanginess of the pomegranate perfectly balanced the richn