Eggplant with meat and mushrooms — a mix of vegetables, primarily eggplant, combined with meat pieces and served as a stew with rice.

Ingredients:

2 large eggplants Meat pieces (stewing beef or lamb) 1 large onion 1 tbsp butter 1 large red bell pepper Fresh or canned mushrooms 2 ripe tomatoes 2 tbsp tomato paste A pinch of seven-spice mix Salt Hot chili powder to taste

Method:

Peel the eggplants and cut into medium cubes.
Fry them in hot, ample oil until browned, then drain on a colander to remove excess oil.
In a pot, add the meat and sauté until the color changes and moisture reduces, then add the butter and coarsely chopped onion and sauté.
When the onion softens, add the red bell pepper cut into cubes and stir, then add the mushrooms and continue stirring.
When the vegetables begin to soften, add the chopped tomatoes and tomato paste with 1 cup of water and stir.
Add the spices and salt, cover and simmer on low heat until the meat is tender.
Finally add the fried eggplant and fold gently to keep the eggplant pieces intact.
Allow the eggplant with meat and mushrooms to simmer gently so the flavors meld.
Serve the eggplant with meat and mushrooms with plain white rice or rice cooked with vermicelli.

Eggplant with meat and mushrooms recipe from a friend and cook on Shou Tabkhin Alyawm:

Fatima Jammoul

Click Fatima’s name to visit her profile on our site and discover her recipes.

For more eggplant ideas, see this link: Baked Potato and Eggplant Tray

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Eggplant with Meat and Mushrooms

Prep checklist

Cooking notes