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    Home » Dinner Recipes

    Eggplant and Beef Stew with Turmeric Rice

    February 14, 2020 by Patti Estep 2 Comments

    Jump to Recipe
    Eggplant and beef stew over rice

    Here's a great Middle Eastern recipe I grew up eating. It's a delicious eggplant and beef stew that is served on a bed of turmeric rice.

    Eggplant beef stew on turmeric rice

    Growing up we always ate dinner at my Lebanese Grandmother's house on Wednesday. One of my favorite dishes was this simple eggplant stew with beef. 

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    It's very similar to Lubee but it uses eggplant instead of green beans.

    Chopped eggplant

    How to Make a Middle Eastern Style Eggplant and Beef Stew

    The eggplant should be peeled to remove the bitter skin. I have never made this with Asian eggplant that is smaller with thinner skin, but I bet it would be good.

    Browning beef cubes in pot

    First, you brown the beef. My mother always used round steak so that's what I use. However, stewing meat or lamb is fine too. In true middle eastern fashion, a little cinnamon is sprinkled on the beef.

    She also used an old fashioned pressure cooker for meals like this. However, I use a heavy dutch oven and cook it on the stove. This would be a good recipe to try in an instant pot. Maybe one day I'll get one.

    Eggplant and beef stew simmering on stove

    The eggplant is then cooked with the beef and some tomato paste that has been thinned with water. You could use a can of tomato sauce but again this is how I was taught so I always buy the small can of paste and thin it with water.

    Simmer until the eggplant is soft and the beef is tender. If you decide to try it with stewing meat this will probably take longer.

    Bowl of eggplant stew on top of rice.

    This dish is always served with turmeric rice. Traditionally it would have been saffron rice but since saffron is so expensive somewhere along the way they used turmeric instead of saffron. 

    The rice is a long-grain rice that doesn't stick together like the rice you might find at a Chinese restaurant. Just as the water begins to boil toss in a dash or two of turmeric and stir for a lovely golden rice. The perfect bed for your eggplant and beef stew.

    Patti signature

    Other Delicious Middle Eastern Dishes

    Lubee - Green Beans and Beef Stew
    Top Rice - Cauliflower and Beef Rice Dish
    Stuff Kusa - Zucchini Stuffed with Beef

     

    Close up of eggplant stew with beef on rice

     

    Beef and eggplant stew on rice

    Eggplant and Beef Stew with Turmeric Rice

    Here's a great Middle Eastern recipe I grew up eating. It's a delicious eggplant and beef stew that is served on a bed of turmeric rice.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Dinner Recipes
    Cuisine Middle Eastern
    Servings 8
    Calories 257 kcal

    Equipment

    • 365 Everyday Value, Organic Turmeric, 1.41 oz
    • UNCLE BEN'S Original Long Grain White Rice, 1lb.

    Ingredients
      

    • 1 pound round steak - cut into 1/2 -1 inch cubes
    • 2 large eggplants - peeled and diced
    • 4 cloves of garlic - crushed
    • salt & pepper to taste
    • 1/4 teaspoon cinnamon
    • 2 tablespoons olive oil
    • 1 6- ounce can of tomato paste

    Turmeric Rice

    • 1 1/2 cups Uncle Ben's long grain converted rice.
    • 1 teaspoon butter
    • 1/2 teaspoon turmeric
    • 3 cups of water

    Instructions
     

    • Spoon the tomato paste into a medium bowl and add water to make it into a sauce. Approx. 1-2 cups of water.
    • Saute the beef until browned in the olive oil on med-high heat. Sprinkle with salt, pepper, and cinnamon.
    • Add garlic stir quickly to avoid burning for 30 seconds.
    • Add eggplant and tomato paste water. Mix well.
    • Add more water to just cover the eggplant if necessary.
    • Bring to a boil then reduce to low heat and simmer for approximately 1 hour checking at 30 minutes to stir.
    • Serve with turmeric rice.

    • Turmeric Rice
    • Heat butter in a saucepan.
    • Add rice and stir well.
    • Add water and turmeric. Stir well
    • Bring to a boil then cover and reduce to low for 20 minutes.

    Nutrition

    Serving: 1gCalories: 257kcalCarbohydrates: 25gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 6gCholesterol: 52mgSodium: 85mgFiber: 6gSugar: 8g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!
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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. CAROL j KHATIB

      July 21, 2020 at 10:49 pm

      i like this

      Reply
      • Patti Estep

        July 22, 2020 at 6:28 am

        Glad to hear it Carol. Thanks for letting me know.

        Reply

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