Eggplant Stew (Bademjon Horesh) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 large ripe eggplant
2 lbs stew meat (lamb, beef or chicken) in 2" cubes
1 large bell pepper chopped
1 large red bell pepper chopped
1 large yellow onion chopped
1 large purple onion chopped
4 stalks celery chopped
8 cloves garlic finely chopped
1 large can crushed tomatoes
olive oil
Spice mix - process in spice grinder or mortar and pestle
8 whole cardoman pods
2 t anise seeds
3 t coriander seeds
1 t nutmeg
2 T cinnamon
Tony Chacherie's Creole seasoning to season meat before browning
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Directions: |
Directions:Night before - peel and slice the eggplant lengthwise in 1/2' slices. Lightly salt and place in single layer in colanders or on a cookie cooling rack. Place paper towels under the colander or cookie rack to catch the liquid that will be secreted over night. This step is critical to insure that your stew is not watery and bland. It gives the eggplant a really nice texture and concentrates the flavor.
Next day: Lightly sprinkle meat with Tony's and brown in batches in olive oil in a 5 qt dutch oven. Set aside the meat as it is browned. Add chopped vegetables and sauté till onions are clear. Add the tomatoes and 1/2 can of water to the pot and add back the browned meat. Add the spice mixture that you have processed in a spice grinder. Bring to a boil and then lower heat and simmer for at one hour.
While the stew is simmering, fry the eggplant in 1/2" of oil on a griddle pan until crisp and lightly browned.
When the meat is fork tender, add the eggplant to the pot in layers on top of the stew. Simmer for another hour till the eggplant is very soft.
Serve on hot basmati rice. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:24 hours |
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