This aromatic Egyptian dish lets everyone know something delicious is coming out of the kitchen! Modern Egyptian cuisine shares many dishes with neighboring counties such as Lebanon, Israel and the Palestinian territories. So don’t be surprised to find hummus, kebabs, tahini, babaganoush and koftas on the menu! Check out inmamaskitchen for more information on Egypt, recipes and its foods. Eggplant is a good source of dietary fiber and in addition to featuring a host of vitamins and minerals, eggplant also contains important phytonutrients, many which have antioxidant activity. Historians believe the eggplant may have its origins in India, but early written accounts from a 5th century Chinese record on agriculture called the Ts’i Min Yao Shu indicate its cultivation in China.
recipe from Good Taste
80ml (1/3 cup) olive oil
450g eggplant, cut into 3cm pieces
800g beef chuck steak, cut into 3cm pieces
2 brown onions, coarsely chopped
3 garlic cloves, coarsely chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon allspice
70g (1/4 cup) tomato paste
3 ripe tomatoes, coarsely grated, skin discarded
500ml (2 cups) chicken stock
2 tablespoons fresh parsley
steamed rice, to serve
Heat half of the oil in a large saucepan over medium high heat. Add half the eggplant and cook 3 minutes or until lightly browned. Transfer to a plate. Repeat with the remaining eggplant. Add the remaining oil to the pan. Add one third of the beef and cook for 3 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining beef, reheating the pan between batches.
Reduce heat to medium low. Add the onion to the pan and coo, stirring occasionally for 8 minutes or until golden. Add the garlic and cook 2 minutes or until soft. Add the cumin, coriander and allspice, and cook for 1 minute or until aromatic. Add the tomato paste and cook, stirring, for 1 minute or until well combined. 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.
The Culinary Chase’s Note: The flavors from this dish were superb! Next time I’ll use freshly chopped coriander as a garnish for added flavor.