Efrat's Notebook

Beef and Eggplant Stew (Ingeri) Draft

Ingeri, a beef stew in a sweet-and-sour tomato and lemon sauce with fried eggplant laid on top. I serve it with white rice.

  • Prep45 min
  • Cook2 hr
  • Total2 hr 45 min
  • Makes4 servings
  • KashrutMeat

What you need

Amount:4

How I make it

  1. Cut the eggplants into cubes or slices, spread them on a tray and sprinkle with salt. Leave in the sun for about 30 minutes.

  2. Blot off the liquid the eggplant has released and wipe off the salt.

  3. Thinly slice the onions. Heat a little oil in a pan and cook the onions until golden but not browned.

  4. Add the beef and sear for a few minutes. Add the black pepper, taking care the meat doesn't brown too much.

  5. Add the garlic and salt, stir for a few minutes, then add the crushed tomatoes.

  6. Stir in the tomato paste, lemon juice and sugar. Add just enough water to cover, bring to a boil and turn the heat to low.

  7. Meanwhile, fry the eggplant in a separate pan until golden but not browned.

  8. Transfer the eggplant to the pot and lay it on top of the stew.

  9. Simmer over low heat for about 1½ hours more. Serve with white rice.

Source: ChefEf (chefef.com)