Eggplant Stew Featured


Eggplant Stew"

  • 6 Small Eggplants

  • 5 Slices of beef (Filet Mignon)

  • 3 Garlic Cloves

  • 1 Tbsp Tomato Paste

  • 1 Small Onion

  • 5 Small (baby) Potatoes

  • 2 Small Tomatoes

  • 6 Tbsp Vegetable Oil

  • Turmeric, Salt, Black Pepper Powder

  • 1/4 Tsp Ground Cinnamon

  • Unripe grapes 2 oz


1- Slice the onion.
2- Cut the eggplants (as shown in the video).
3- Cut the beef (steak cut/thinner than an inch).
3- Peel the potatoes.
4- Cut the tomatoes in half.
5- Boil 6-8 Cups Water.


1- Fry the onions in a small pot with 2 tbsp vegetable oil until translucent .
2- Add turmeric and black pepper to the pot, stir and fry until golden.
3- Lay the sliced beefs in the pan and fry until they become brown. Flip the beefs over and continue frying.
4- Add 1 tbsp tomato paste. Stir the tomato paste with the fried onions and the steaks.
5- Add 3 garlic cloves to the pot. Pour in boiling water until it covers the steaks.
6- Cover the pot with the lid and simmer it for 45 minutes at low heat.
7- Meanwhile, pour 4 tbsp vegetable oil in a frying pan, place the sliced eggplants in the pan, add salt and fry the eggplants, flip them over to fry the other side.
8- Repeat the previous step to fry the sliced tomatoes.
9- Back to the steak/onion's pan (after 45 minutes), add the pealed potatoes to the pot and continue simmering for 10 more minutes.
10- Add 10 unripe grapes and 1/4 tsp ground cinnamon to the pot. Stir and cover the pot, continue simmering for 7 more minutes.
11- Add the fried eggplants and tomatoes to the pot and serve.

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