Eggplant Stew with Beef under Cheese Crust
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
4
Description
Eggplant Stew with Beef under Cheese Crust
Ingredients
- Beef - 28.2 oz
- Eggplants - 2 lbs
- Tomatoes - 7.1 oz
- Carrot - 1 piece
- Onion - 1 piece
- Garlic - 5 cloves
- Olive Oil - 2 tablespoons
- Hard Cheese - 7.1 oz
- Salt - to taste
- Sugar - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Thoroughly rinse the beef, dry it with a paper towel. Cut into small cubes.
Step 2
In a deep skillet, pour in the oil, add the chopped meat, cover with a lid, and place on high heat. Bring to a boil, reduce the heat to low, add the chopped tomatoes, and let it simmer for 45–50 minutes.
Step 3
Meanwhile, prepare the vegetables. Wash the eggplants and cut them into large pieces, peel and wash the carrot, and grate it on a coarse grater. Slice the garlic cloves, and finely chop the onion.
Step 4
Grate the cheese on a coarse grater. Add the carrot, eggplants, and onion to the skillet with beef and mix. Season with salt and stir.
Step 5
Bring to a boil, reduce the heat, and simmer covered for 20–25 minutes. Add the garlic and pepper, mix well. Taste and adjust with salt or add sugar if necessary (to balance the acidity from the tomatoes).
Step 6
Heat for a few minutes, then turn off the heat. Carefully transfer the stew to heatproof individual dishes, and sprinkle cheese on top.
Step 7
Place in an oven preheated to 392°F under the broiler until a golden cheese crust forms.
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