Name: Beef and eggplant tagine
Prep time: 10 min
Cook time: 105 min
Total time: 115 min
Yield: 4
Ingredients: 1 medium eggplant; coarse cooking salt; 1 tablespoon olive oil; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground turmeric; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1 kilogram beef chuck steak, coarsely chopped; 1 medium brown onion, grated; 2 clove garlic, crushed; 425 gram can tomatoes, drained; 3 cup (750 millilitres) beef stock; 2 strips lemon rind; 1 cinnamon stick; 1 cup (170 grams) seeded prunes; 2 tablespoon finely chopped fresh coriander; 1 tablespoon sesame seeds, toasted

Beef and eggplant tagine

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Serves 4

Prep

10M

Cook

1H 45M

Total

1H 55M

Ingredients

1 medium eggplant

coarse cooking salt

1 tablespoon olive oil

1/2 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

1/2 teaspoon ground ginger

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1 kilogram beef chuck steak, coarsely chopped

1 medium brown onion, grated

2 clove garlic, crushed

425 gram can tomatoes, drained

3 cup (750 millilitres) beef stock

2 strips lemon rind

1 cinnamon stick

1 cup (170 grams) seeded prunes

2 tablespoon finely chopped fresh coriander

1 tablespoon sesame seeds, toasted

Method

1.Cut eggplant into 1cm slices; place slices in colander. Sprinkle with salt; stand 30 minutes. Rinse slices under cold water; drain on absorbent paper. Cut eggplant slices into quarters.

2.In a large saucepan, heat oil; cook ground spices and beef, stirring, until browned. Add onion and garlic; cook, stirring, 5 minutes.

3.Stir in crushed tomatoes, stock, rind and cinnamon; simmer, covered, about 1 hour or until beef is tender.

4.Add eggplant and prunes; simmer, uncovered, 30 minutes. Discard rind and cinnamon stick; stir in half of the fresh coriander.

5.Serve sprinkled with remaining fresh coriander and sesame seeds.

6.Serve with couscous if desired.

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