World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Middle Eastern   -   Eggplant Beef Stew (Syria)   adapted from From the Lands of Figs and Olives by Salloum and Peters

  • 2 Medium Eggplant -- peeled and cubed
  • 4 Tablespoons Butter
  • 1 Pound Beef -- cubed
  • 2 Medium Onion -- finely chopped
  • 4 Cloves Garlic -- finely chopped
  • 2 Large Potatoes -- cubed
  • 1 Can Tomatoes
  • 1/2 Teaspoon Nutmeg
  • 1 Teaspoon Cumin
  • Salt And Pepper -- to taste
Directions Sprinkle eggplant with salt, then place in strainer, top with a weight and allow to drain for 45 minutes. In saucepan, melt the butter, then add the meat and saute until they are well browned. Stir in onions and garlic and saute until the onion is golden. Cover with water and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add eggplant, potatoes, tomatoes, pepper, nutmeg, cumin and salt. Simmer for 45 minutes. Serve with rice.
Serves 6
Time to Make 0:00

Printer version   2 Votes - Yum: 5, Easiness: 3.5, Speed: 2, Overall: 3.5 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of