Eggplant and beef hotpot

Eggplant and beef hotpot

Ingredients (6 servings):

  • 80ml (1/3 cup) olive oil
  • 1 (about 450g) eggplant, cut into 3cm pieces
  • 800g beef chuck steak, cut into 3cm pieces
  • 2 brown onions, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground allspice
  • 70g (¼ cup) tomato paste
  • 3 ripe tomatoes, coarsely grated, skin discarded
  • 500ml (2 cups) Chicken stock
  • 2 tablespoons chopped fresh parsley



  1. Heat half of the oil in a large saucepan over medium-high heat. Add half the eggplant and cook for 3 minutes or until lightly browned.
  2. Transfer to a plate. Repeat with the remaining eggplant.
  3. Add the remaining oil to the pan. Add one-third of the beef and cook for 3 minutes or until browned.
  4. Transfer to a plate. Repeat, in 2 more batches, with the remaining beef, reheating the pan between batches.
  5. Reduce heat to medium-low. Add the onion to the pan and cook, stirring occasionally, for 8 minutes or until golden.
  6. Add the garlic and cook for 2 minutes or until soft.
  7. Add the cumin, coriander and allspice, and cook for 1 minute or until aromatic.
  8. Add the tomato paste and cook, stirring, for 1 minute or until well combined.
  9. Add the beef, tomato and stock to the pan. Season with salt and pepper. Reduce heat to low. Cover and cook, stirring occasionally, for 2 hours.
  10. Add the eggplant and cook, uncovered, for a further 30 minutes or until the beef is very tender.
  11. Taste and season with salt and pepper.
  12. Stir in the parsley.
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