Dried Eggplant Stew Recipe

Ingredients (Serves 8)

• 350 g dried eggplant

• 200 g ground beef

• 4 tablespoons butter

• 4 tablespoons olive oil

• 4 medium onions

• 4 medium tomatoes

• 1 whole head of garlic

• 200 g pearl onions (shallots)

• 4 tablespoons tomato paste

• 2 tablespoons red pepper powder

• 1 cup boiled chickpeas

• 1 lemon

Preparation

1. Pre-Preparation

• Soak the chickpeas overnight and boil them on the day of cooking.

• Place the dried eggplants in boiling water and cook until softened.

2. Cooking

• Sauté the ground beef in a heated pot. Once it releases and absorbs its juices, add the olive oil and butter and continue sautéing.

• Add finely chopped onions to the browned meat. When the onions turn translucent, add grated tomatoes and cook for a few more minutes.

• Stir in the tomato paste, red pepper powder, boiled eggplants, and chickpeas. Add enough water to cover the eggplants and bring to a boil.

• Once the dish starts boiling, add the pearl onions and whole garlic cloves.

  

• About 10 minutes before removing from heat, add the lemon juice and finish cooking.

Tips

• Pearl Onions: To prevent them from falling apart during cooking, make a small “+” cut at the root end after peeling.

• Balancing Aroma: After adding onions and garlic, keep the lid slightly open so their strong aroma does not overpower the dish.

• Do Not Wash Before Boiling: It is recommended not to wash dried eggplants before boiling to ensure better texture and flavor.