Eggplant and beef hotpot
Discover a hearty and flavorful Eggplant and Beef Hotpot that combines tender beef, savory eggplant, and a rich blend of spices, including cumin, coriander, and allspice. This comforting dish is enhanced with fresh tomatoes, zesty garlic, and a luscious chicken gravy, while fresh parsley adds a burst of freshness. Perfect for warming up on a cool evening, this recipe is a delicious and easy-to-make meal for any occasion.
Cook time 180 min
Prep time 10 min
Ingredients:
1/3 cup olive oil1 eggplant
1.50 lb beef
2 onions
2 garlic cloves
2 tsp ground cumin
1 tsp dried coriander
1 tsp allspice
1/3 cup tomato puree
2 tomatoes
2 cups chicken gravy
2 tbsp fresh parsley
Eggplant and beef hotpot is a hearty and comforting dish that combines the rich flavors of beef with the earthy taste of eggplant. This recipe is infused with aromatic spices and fresh ingredients, making it perfect for any family meal or gathering. Not only is it delicious, but it's also nutritionally balanced, providing a wholesome meal that's sure to satisfy everyone's hunger.
Instructions:
- Slice the eggplant into 1/2 inch pieces.
- Cut the beef into bite-sized cubes.
- Finely chop the onions and mince the garlic.
- Dice the tomatoes.
- Chop the fresh parsley.
- In a large pot or Dutch oven, heat 1/3 cup of olive oil over medium heat.
- Add the sliced eggplant to the pot and cook until they are golden brown and tender, about 5-7 minutes. Stir occasionally to prevent sticking.
- Once cooked, remove the eggplant from the pot and set aside.
- Using the same pot, add the beef cubes and cook over medium-high heat until browned on all sides. This should take about 5-7 minutes.
- Transfer the browned beef to a plate and set aside.
- In the same pot, add the chopped onions and cook until they are softened and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Stir in the ground cumin, dried coriander, and allspice. Cook for 1-2 minutes to toast the spices, enhancing their flavors.
- Add the tomato puree and cook for another 2 minutes, stirring continuously.
- Return the browned beef to the pot.
- Add the diced tomatoes and cooked eggplant back into the pot.
- Pour in the 2 cups of chicken gravy, stirring to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 30-40 minutes, or until the beef is tender and the flavors have melded together. Stir occasionally to prevent sticking.
- Once the hotpot is done cooking, taste and adjust seasoning if necessary.
- Stir in the chopped fresh parsley right before serving.
- Serve the eggplant and beef hotpot hot, with your choice of side like bread, rice, or potatoes.
Tips:
- Choose a firm, glossy eggplant with smooth skin for the best texture and flavor.
- Cut the eggplant into uniform pieces so they cook evenly.
- Searing the beef before adding it to the pot helps to lock in the juices and enhance the flavor.
- Using fresh parsley at the end adds a burst of freshness to the dish.
- Allow the hotpot to simmer gently to let the flavors meld together beautifully.
Eggplant and beef hotpot is a delicious and satisfying meal that brings together the robust flavors of beef, the subtle taste of eggplant, and a medley of spices. It's a perfect dish for cozy dinners and can be enjoyed with family and friends. By following these steps and tips, you'll create a hotpot that's full of rich, comforting flavors. Enjoy your meal!
Nutrition per serving
6 ServingsCalories 430kcal
Protein 36g
Carbohydrates 16g
Fiber 4.36g
Sugar 8g
Fat 36g
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