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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
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner Recipes
Cuisine Middle Eastern
Servings 8
Calories 257 kcal

Equipment

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.

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