Beef and Eggplant Stew from Tadjikistan Recipe

Name: Beef and Eggplant Stew from Tadjikistan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, large; ⅓ cup olive oil, divided; 2 onions, large, finely chopped; 3 carrots, medium, finely chopped; 1 lb beef, cubed; ½ teaspoon turmeric; 1 teaspoon cumin; ½ teaspoon paprika; ¼ teaspoon cayenne; 2 cups beef stock; 3 tomatoes, large, finely chopped; 1 pinch sugar; salt, to taste; pepper, to taste; 1 (15 ounce) can chickpeas; 3 tablespoons parsley, finely chopped

Servings: persons

1 eggplant, large
⅓ cup olive oil, divided
2 onions, large, finely chopped
3 carrots, medium, finely chopped
1 lb beef, cubed
½ teaspoon turmeric
1 teaspoon cumin
½ teaspoon paprika
¼ teaspoon cayenne
2 cups beef stock
3 tomatoes, large, finely chopped
1 pinch sugar
salt, to taste
pepper, to taste
1 (15 ounce) can chickpeas
3 tablespoons parsley, finely chopped

1
Preheat oven to 375 degrees.
2
Pierce egpplant all over with a small knife and bake on baking sheet until soft, about 45 minutes.
3
Cool, scoop out the pulp and set aside.
4
Heat hall the oil in a large skillet, add the onions and carrots, and saute until softened, about 15 minutes.
5
In a deep, heavy skillet, heat the remaining oil and saute the beef for 10 minutes.
6
Add the sauteed vegetables, turmeric, paprika, cumin, cayenne, and eggplant pulp.
7
Cook for 2 minutes.
8
Add stock, tomatoes, sugar, salt and pepper.
9
Bring to a boil, reduce heat to low, cover, and simmer for about 1 hour.
10
Add chickpeas and cook for 10 minutes more.
11
Sprinkle with chopped parsley and serve over rice.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 eggplant, large, ⅓ cup olive oil, divided, 2 onions, large, finely chopped, 3 carrots, medium, finely chopped, and more.

Yes, Beef and Eggplant Stew from Tadjikistan falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef and Eggplant Stew from Tadjikistan

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