Recipe

Beef and eggplant tagine

  • 10 mins preparation
  • 1 hr 45 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Beef and eggplant tagine
  • 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

Beef and eggplant tagine
  • 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.

More From Women's Weekly Food