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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Anaya Rose Lister
[email protected]I love the tangy flavor of the pomegranate molasses in this stew. It really brightens up the dish. I also added a bit of cinnamon and cumin to the spice mix, which gave it a warm and inviting flavor.
Bhekumuzi Black
[email protected]This stew is a great way to use up leftover eggplant and pomegranate. I had some leftover from a previous recipe and this was the perfect way to use them up. The stew was quick and easy to make, and it tasted great.
musa shahzad
[email protected]I'm always looking for new and exciting recipes to try, and this eggplant and pomegranate stew definitely fits the bill. The combination of flavors is unique and delicious, and the stew is hearty and satisfying. I'll definitely be making it again.
Dj Faruk by remix 2020
[email protected]This stew is a great way to warm up on a cold winter day. The rich and flavorful broth is perfect for dipping bread or spooning over rice. I also love the addition of pomegranate seeds, which add a bit of sweetness and crunch.
Aftab Ahammed
[email protected]I love the way the pomegranate seeds add a pop of color and texture to this stew. It's a beautiful dish that's also packed with flavor. I served it with a side of yogurt and it was a perfect balance of flavors.
Ajigbotanobi Singer
[email protected]This stew is a labor of love, but it's worth it. The flavors are complex and delicious, and the meat is fall-apart tender. I served it with a side of homemade bread and it was a perfect meal.
Samuel Nduchekwe
[email protected]I made this stew for a potluck and it was a huge hit. Everyone loved the unique flavor combination and the tender meat. I'll definitely be making it again for my next party.
Sandra Rabbles
[email protected]This stew is a great way to get your kids to eat their vegetables. My kids loved the sweet and tangy flavor of the sauce and the tender eggplant. I served it with a side of rice and they ate it all up.
Imran Afghan
[email protected]I love the tangy flavor of the pomegranate molasses in this stew. It really brightens up the dish. I also added a bit of cinnamon and cumin to the spice mix, which gave it a warm and inviting flavor.
Madison Philander
[email protected]This stew is a great way to use up leftover eggplant and pomegranate. I had some leftover from a previous recipe and this was the perfect way to use them up. The stew was quick and easy to make, and it tasted great.
Shahadat Shadu
[email protected]I'm a vegetarian, so I made this stew with tofu instead of beef/lamb. It was still delicious! The tofu absorbed all the wonderful flavors of the sauce and the eggplant and pomegranate. I served it over quinoa and it was a satisfying and healthy meal.
Jamshid Khan
[email protected]I made this stew in my slow cooker and it turned out perfectly. The meat was so tender and the flavors had really melded together. I served it with mashed potatoes and it was a hit with the whole family.
Amukelow Kellow
[email protected]This recipe is a keeper! It's easy to follow and the results are amazing. The stew is so flavorful and comforting, perfect for a cold winter night. I served it with a side of roasted vegetables and it was a perfect meal.
Aminah Thomas
[email protected]I love the vibrant colors of this stew. The deep red of the pomegranate and the rich brown of the beef/lamb make it a feast for the eyes as well as the taste buds. I found that using a combination of ground beef and ground lamb gave the stew an extra
Rosi Talei
[email protected]This stew was a hit at my dinner party! Everyone raved about the combination of flavors and textures. The beef/lamb was fall-apart tender, the eggplant was meltingly soft, and the pomegranate seeds added a delightful pop of tartness. I'll definitely
Jamie Mikulas
[email protected]I'm not usually a fan of eggplant, but this stew changed my mind. The eggplant was cooked to perfection - tender and flavorful, not at all mushy. The pomegranate added a unique and refreshing flavor that I really enjoyed. Overall, this was a deliciou
Zane Cali
[email protected]This eggplant and pomegranate stew was a delightful culinary journey. The flavors of the eggplant, pomegranate, and beef/lamb blended harmoniously, creating a rich and satisfying dish. I especially appreciated the subtle sweetness from the pomegranat