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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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25 minMain dishsteak, olive oil, little gem, cherry / Christmas, garlic, thyme, parsley, basil leaves, capers, anchovy fillet,steak skewer with grilled tomatoes and little gem
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65 minMain dishfrozen puff pastry, frozen vegetables, Red onion, salad onions, Parmigiano Reggiano, medium sized egg, ricotta, fresh flat parsley, extra virgin olive oil,summer quiche with red onion, ricotta and parsley oil
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35 minMain dishvine tomato, pomodori al forno e capperi, balsamic vinegar, zucchini, fresh trout, Shoot the Schwarzwalder, pappardelle, fresh basil,trout fillets wrapped in zucchini and ham with pappardelle
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15 minMain dishfarfalle, traditional olive oil, sliced onions, garlic, fennel bulb, blue cheese, semi-skimmed milk, capers,farfalle with fennel and blue cheese
Nutrition
515Calories
Sodium0% DV0g
Fat43% DV28g
Protein84% DV42g
Carbs7% DV20g
Fiber0% DV0g
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