2020-08-13 / test@t

Moroccan eggplant stew

Ingredients

large eggplants 4 pcs.
large tomatoes 10 pcs.
ground beef 800 g
onion 2 pcs.
carrots 2 pcs.
stalked celery 2 pcs.
milk 2 cups
raisins 6 tbsp. l.
ground cumin 1 tsp
ground coriander 1 tsp
ground cinnamon 1 tsp
vegetable oil 4 tbsp. l.
salt, pepper to taste

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the eggplants into longitudinal plates. Fry on both sides. Peel the onions, carrots and celery, chop, fry with 2 tbsp. l. oil, stirring from time to time, 5 min. Add minced meat and cook over medium heat, kneading the lumps with a wooden spoon, 10 minutes.

Step 2

Reduce heat, add milk. Cook for 2 minutes. Finely chop 5 tomatoes, add to the sauce along with the juice, bring to a boil. Season with salt, pepper and cook, covered for 1 hour. Add raisins, cumin, coriander, cinnamon, salt and pepper.

Step 3

Transfer the eggplants to a dish where the stew will be baked. Put half the sauce in the same dish, then half the baked eggplant. Place remaining sauce and remaining eggplant.

Step 4

Cut the tomatoes into thin circles and place on top. Put the stew in a preheated oven to 190 degrees for 40 minutes.

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