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Eggplant and beef hotpot
Eggplant and beef hotpot
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Prep Time:
10 minutes
Cook Time:
180 minutes
Total Time:
190 minutes
Cozy up with a satisfying midweek meal to beat the chill.
Ingredients:
  • 80ml (1/3 cup) olive oil
  • 1 (about 450g) eggplant, cut into 3cm pieces
  • 800g beef chuck steak, cut into 3cm pieces
  • 2 brown onions, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 10.00 gm ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground allspice
  • 70g (1/4 cup) tomato paste
  • 3 ripe tomatoes, coarsely grated, skin discarded
  • 500ml (2 cups) chicken style liquid stock
  • 40.00 ml chopped fresh continental parsley
  • Steamed white rice, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat half of the oil. Add half of the eggplant and cook for 3 minutes until lightly browned. Transfer to a plate. Repeat with the remaining eggplant.
  • Drizzle the remaining oil into the pan, then sear one-third of the beef until it's beautifully browned, about 3 minutes. Set aside on a plate. Repeat twice more with the rest of the beef, making sure to heat the pan between batches.
  • Lower the heat to medium-low. Cook the onion in the pan, stirring occasionally, for 8 minutes until golden. Stir in the garlic and cook for 2 minutes until soft. Sprinkle in the cumin, coriander, and allspice, and cook for 1 minute until fragrant. Mix in the tomato paste and cook, stirring, for 1 minute until fully blended.
  • Combine beef, tomato, and stock in a pan. Season with salt and pepper, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally. Add eggplant and cook uncovered for 30 more minutes until beef is tender. Adjust seasoning, sprinkle with parsley, and serve with steamed rice.

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