Savory Middle Eastern Eggplant Stew
If you favor the flavors of the Middle East, you'll enjoy this recipe. It's
filled with exotic spices and tastes. If you prefer, you can substitute squash for
the eggplant. Note that limou-omani (dried Persian limes) and goureh (sour grapes)
are available at many Middle Eastern food stores.
- 1 pound stewing meat (lamb, veal, or beef) cut into 1-inch
cubes with 1/2 pound marrow bone or 3-pound frying chicken, cut up
- 2 onions, finely sliced
- 1 clove garlic, crushed
- 1/2 cup oil
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 teaspoon turmeric
- 1 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 2 medium eggplants, peeled and quartered lengthwise
- 2 tablespoons tomato paste
- 2 tablespoons powdered or 2 whole limou-omani or 1/4 cup goureh or juice of 2 lemons
- 1 large tomato, peeled and sliced
- In a Dutch oven, brown meat and bone, or chicken, with onions and garlic in 3
tablespoons oil. Add nutmeg, cinnamon, turmeric, salt and pepper.
- Pour in 3 cups water with meat or 2 cups water with chicken; bring to a boil
and cover. Reduce heat and simmer 1 hour for meat or 45 minutes for chicken.
- Sprinkle both sides of eggplant pieces with salt; let stand 20 minutes. Rinse
and pat dry. Sauté in a skillet in 1 tablespoon oil; set aside.
- Add tomato paste and limou-omani, goureh, or lemon juice to the meat or chicken;
mix well and taste. Adjust seasoning if necessary.
- Heat oven to 350 degrees F.
- Pour meat or chicken and sauce into a deep ovenproof casserole; arrange eggplant
and tomato slices on top. Cover and bake 45 minutes.
- Either serve immediately from the same dish or keep warm in oven until ready
- Serve hot with rice.
Serves 6 to 8.