The Taste of Cooking | Cooking Recipes and Food Information.

Showing posts with label Meat with Eggplant. Show all posts
Showing posts with label Meat with Eggplant. Show all posts

Monday, November 3, 2014

Meat with Eggplant Recipe

How to Cook Meat with Eggplant

Meat with Eggplant Recipe
Meat with Eggplant

Things to be needed for the recipe of Meat with Eggplant:

Eggplant large - 2 pieces
Tomatoes - 3 pieces
Beef tenderloin - 500 g
Garlic - 3 cloves
Onion - 1 head
Fresh thyme
Cumin - 1 tsp
Sea Salt
Ground black pepper
Olive oil - 1 tsp

Preparation Method for Meat with Eggplant recipe:

Two of the three tomatoes will have to be ground in a blender. Immediately instead of three tomatoes, take a fresh jar (200 g) trade winds. Or, at worst, surpassing canned in their own juice
Cut Eggplant into cubes, meat stripes (across the grain).

Pour a spoonful of oil, 2 tablespoons of water, throw chopped onion and garlic, and thyme leaves (can be directly sprigs - then they pull out) in a saucepan or frying pan with high sides and a thick bottom.

Fry until they smell.
Cut tomato into cubes.
Then put meat, fry for another five minutes, put the tomato, and frayed remains tomatoes (if we add to them a little bit of tomato juice - all perfect, it will give a light pickling), a little stew, eggplant and add the cumin.

Simmer for 20 minutes at slight heat and spice it with salt and pepper.
At the very end add a lot of chopped greens - cilantro, parsley or whatever you like there.
And, of course, it can be veal, lamb, lean pork or chicken breasts.
The main thing that the meat could not be greasy.

If you have a little more time, pre-bake the eggplant (and here also are perfect sweet peppers).
Remind to rub olive oil, chop with a knife in a preheated 200 degree oven.
Hot stick in a plastic bag (after skin comes off perfectly), remove the seeds, chop and add it the sautéed onions and garlic, the meat is almost ready after 10 minutes you turn the stove off.

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