Old fashioned Meaty Eggplant stew

Name: Old fashioned Meaty Eggplant stew
Yield: 5 Carnivores
Cuisine: South African
Ingredients: 135 ml Olive Oil, divided; 3 Eggplants, cubed; Salt, divided; Black Pepper, divided; 30 ml dried Oreganum, divided; 1,5 kg Beef of Lamb, cubed; 2 Red Onions, diced; 5 Garlic cloves, sliced; 20 ml Cumin; 2 Cinnamon sticks; 7,5 ml Nutmeg; 1,2 kg Tomato, purée; 250 ml Beef Stock; 100 ml Red Wine; 5 fresh Thyme sprigs

Sean Strydom @Sean_Strydom

Port Elizabeth

Old fashioned Meaty Eggplant stew

Sean Strydom @Sean_Strydom

Saved

Ingredients

5 Carnivores

135 mlOlive Oil, divided
3Eggplants, cubed
Salt, divided
Black Pepper, divided
30 mldried Oreganum, divided
1,5 kgBeef of Lamb, cubed
2Red Onions, diced
5Garlic cloves, sliced
20 mlCumin
2Cinnamon sticks
7,5 mlNutmeg
1,2 kgTomato, purée
250 mlBeef Stock
100 mlRed Wine
5fresh Thyme sprigs

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Steps

1

Preheat the oven at 160° C.
2

Oil a baking sheet with 15 ml of Olive Oil. Add the Eggplant pieces to the baking sheet. Brush a little Olive Oil on top of each Eggplant cube. Season with Salt, freshly ground Pepper and a pinch of Oreganum.
3

Bake Eggplant for 30 to 45 min or until flesh is soft and a light golden color.
When done, remove from oven and set aside.
4

In a large Dutch Oven, heat 45 ml Olive Oil. Brown the meat, a few pieces at a time all over, about 2-3 minutes. Remove meat and set aside.
5

Add the Onions. Season with Salt and Pepper. Sauté for 1-2 min. Add the Garlic, Cumin, Cinnamon, Nutmeg and remaining Oreganum. Stir and sauté.
6

Add the Tomatoes. Mix well. Add the meat, Stock, Wine and fresh Thyme. Stir gently, cover and simmer in low heat for 1 hour
7

Add Eggplant pieces to the stew. Stir gently, cover and simmer for another 30 to 45 min or until meat is soft and almost falling apart with a fork.
Adjust salt and pepper to taste.