- 1. 200 grams. beef (from shoulder scallop)
- 4 flasks eggplant
- 1 large potato cut into large frames
- 5 ripe tomatoes peeled and tight
- 2 onions, chopped
- 4 garlic cloves sliced
- 1/2 cup. olive oil
- 1/2 cup. dry white wine
- 1 kg. Teaspoon. sugar
- 4 allspice granules
- 2 n. P. Finely chopped parsley
- freshly ground pepper
- yogurt for serving
How to make?
Cut the meat into portions. In a wide pot, heat the olive oil and brown the meat all around. Add the onion, wilted for 4-5 and finally, garlic. Stir and add the wine.
Add the potatoes, chopped tomatoes, sugar, allspice and water to barely covers materials. Simmer the stew for 1 hour and 15 minutes, until well softened meat. Season.
Meanwhile, remove the stalk from the aubergines and cut into chunks.
The dish in steel sheet and sprinkle with a little olive oil. Salt them, bake in a preheated oven at 200 ° C for 15 to char slightly. When the meat is cooked, add the cooked eggplant, salt and pepper in food and cover the pot.
Simmer for another 15. Finally, sprinkle with chopped parsley and serve, accompanying food with yogurt.[wpurp-searchable-recipe]Beef Stew With Eggplant – – – [/wpurp-searchable-recipe]