Eggplant and beef hotpot

Eggplant and beef hotpot

Ingredients (6 servings)

80ml (1/3 cup) olive oil

1 (about 450g) eggplant, cut into 3cm pieces

800g beef chuck steak, cut into 3cm pieces

2 brown onions, coarsely chopped

3 garlic cloves, coarsely chopped

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon ground allspice

70g (ΒΌ cup) tomato paste

3 ripe tomatoes, coarsely grated, skin discarded

500ml (2 cups) Chicken stock

2 tablespoons chopped fresh parsley


Heat half of the oil in a large saucepan over medium-high heat. Add half the eggplant and cook for 3 minutes or until lightly browned. Transfer to a plate. Repeat with the remaining eggplant.

Add the remaining oil to the pan. Add one-third of the beef and cook for 3 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining beef, reheating the pan between batches.

Reduce heat to medium-low. Add the onion to the pan and cook, stirring occasionally, for 8 minutes or until golden. Add the garlic and cook for 2 minutes or until soft. Add the cumin, coriander and allspice, and cook for 1 minute or until aromatic. Add the tomato paste and cook, stirring, for 1 minute or until well combined.

Add the beef, tomato and stock to the pan. Season with salt and pepper. Reduce heat to low. Cover and cook, stirring occasionally, for 2 hours. Add the eggplant and cook, uncovered, for a further 30 minutes or until the beef is very tender. Taste and season with salt and pepper. Stir in the parsley.

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