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Hidden Valley Ranch
Tagine of beef, prunes and eggplants
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Ingredients
Directions
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Sprinkle the eggplant cubes with salt. Leave the cubes in a colander for 20 minutes. Then dry them with kitchen paper or a clean tea towel. Sprinkle the meat with salt and pepper.
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Heat the oil in a frying pan and fry the chopped onion for a few minutes, stirring.
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Stir the meat dice through the fried onions and fry the meat briefly on all sides.
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Add the eggplant cubes, the pieces of tomato, prunes, the cinnamon powder and the honey. Pour as much water into the pan as all ingredients are under three quarters.
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Bring the water to a boil and then heat the heat source. Let everything stew very slowly for 2.5 hours.
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Pour a few drops of oil into a small frying pan and toast the sesame seeds light brown. Remove them immediately. Sprinkle the dish with the sesame seeds.
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Couscous tastes great here.
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385 minMain dishbeef, garlic, bay leaves, black pepper, onion, cloves, Red wine, Beef broth,peposo with onion and clove
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35 minMain dishchicken breast, traditional olive oil, lemon, fresh parsley, cooking cream, tap water, chicken broth tablet, tomato, couscous,casserole with couscous and chicken
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15 minMain dishchicory, butter or margarine, pre-cooked mini-carts, ham strips, creme fraiche, fresh cream cheese with herbs,stir-fried chicory in herb sauce
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10 minMain dishRed onion, eggplant, red pointed pepper, Broccoli, winter carrot, cherry / Christmas, potato wedge, potato wedge, olive oil, peanut oil, leg ham, rosemary,rainbow plate with bone ham
Nutrition
515Calories
Sodium0% DV0g
Fat43% DV28g
Protein84% DV42g
Carbs7% DV20g
Fiber0% DV0g
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