Kosher Beef And Eggplant Stew Recipe

About this recipe

A hearty and flavorful dinner dish featuring tender beef, eggplant, and prunes simmered with warm spices. Perfect for those seeking a comforting and kosher meal.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1 Kg Pitted Prunes, 1Kg
• - Schwartz Coriander Leaf Jar
• 60G Toasted White Sesame Seeds, 60G
• - Potts Vegetable Stock Can
• - Sunita Lemon Juice Organic
• - Tata Salt
• - Natco Ground Cinnamon 100g
• 400 g Trs Turmeric Powder 400G
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• - Mccormick Cumin Powder
• - Jalpur Coriander Powder Dhana Powder
• 250G Terre Exotique Cinnamon Stick, 15Cm, 250G

Instructions

1. 1. Place 1 eggplant in a colander and sprinkle with 1 tsp salt. Let stand for 30 minutes, then rinse under cold water. Drain on paper towels and cut into quarters.
2. 2. Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 1/2 tbsp ground cinnamon, 1/4 tsp ground turmeric, 1/2 tsp ground ginger, 1/4 tsp ground cumin, and 1/4 tsp ground coriander. Stir for 1 minute until fragrant.
3. 3. Add 1 onion, chopped, and 2 cloves garlic, minced, and cook for 5 minutes, stirring occasionally.
4. 4. Stir in 1 tomato, diced, 3 cups vegetable stock, 1 tbsp lemon juice, and 1 cinnamon stick. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
5. 5. Add the prepared eggplant and 6 oz prunes to the saucepan. Simmer for an additional 30 minutes, stirring occasionally.
6. 6. Remove and discard the cinnamon stick. Stir in 1 tbsp chopped fresh cilantro.
7. 7. Serve the stew hot, garnished with 1 tbsp sesame seeds and the remaining 1 tbsp fresh cilantro.