Stewed eggplant is a delicious and versatile dish that can be enjoyed as a side dish or as a main course. This dish is a popular choice in many cultures around the world, and it is easy to see why. Eggplant is a naturally flavorful and nutrient-dense vegetable that is low in calories and high in fiber. When stewed, eggplant becomes tender and absorbs the flavors of the other ingredients in the dish, making it a satisfying and flavorful addition to any meal. To prepare stewed eggplant, begin by washing and slicing the eggplants into bite-sized pieces.
Next, sauté onions and garlic in olive oil until they become translucent. Add the eggplant to the pan and cook for a few minutes until it begins to soften. Then, add tomatoes, herbs, and spices of your choice. Cover the pan and let it simmer until the eggplant is fully cooked and the flavors have melded together. Serve hot with rice, bread, or your favorite protein. This dish is sure to impress your guests and become a staple in your recipe repertoire
Prep Time: 10minutes mins
Cook Time: 17minutes mins
Total Time: 27minutes mins
Course: Meats
Cuisine: Caribbean
Ingredients
- 1 eggplant melongene
- 2 tbsp. oil
- 1 1/2 tbsp. sugar
- 1/2 lb. beef chopped
- 1/2 onion chopped
- 1 pimento pepper chopped
- 1 to mato chopped
- 3 garlic chopped
- 2 sprigs chive chopped
- 5 leaves chadon beni chopped
- 3 cups water divided
- Salt to taste
- Pepper to taste
Instructions
- Peel and cut up the eggplant and set aside. Season the beef with the onion, pimento pepper, chive, garlic, tomato and chadon beni (or green seasoning).
- Heat pressure cooker over medium flame and add oil and sugar. Bring sugar to a golden colour and let it foam a bit.
- Then add the seasoned beef and stir to coat evenly with the caramelized sugar. Let cook for 4 minutes. Then add 1 1/2 cups of water, and pressure cook for 10 minutes.
- Add the chopped eggplant and mix then add 1 1/2 cups of water. Pressure cook for 7 minutes. Crush the eggplant and mix thoroughly Adjust salt and pepper to taste.
- Serve hot over rice.
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Recipe © Simply Trini Cooking. All rights reserved
Stew Eggplant With Beef
Ingredients
- 1 eggplant melongene
- 2 tbsp. oil
- 1 1/2 tbsp. sugar
- 1/2 lb. beef chopped
- 1/2 onion chopped
- 1 pimento pepper chopped
- 1 to mato chopped
- 3 garlic chopped
- 2 sprigs chive chopped
- 5 leaves chadon beni chopped
- 3 cups water divided
- Salt to taste
- Pepper to taste
Instructions
- Peel and cut up the eggplant and set aside. Season the beef with the onion, pimento pepper, chive, garlic, tomato and chadon beni (or green seasoning).
- Heat pressure cooker over medium flame and add oil and sugar. Bring sugar to a golden colour and let it foam a bit.
- Then add the seasoned beef and stir to coat evenly with the caramelized sugar. Let cook for 4 minutes. Then add 1 1/2 cups of water, and pressure cook for 10 minutes.
- Add the chopped eggplant and mix then add 1 1/2 cups of water. Pressure cook for 7 minutes. Crush the eggplant and mix thoroughly Adjust salt and pepper to taste.
- Serve hot over rice.
