Stew eggplant with beef has been a wonderful recipe that I have enjoyed cooking from time to time. It makes a great side dish by itself or with an accompanying meat to be served with rice. As you would notice our way of stewing may be a little different using caramelized sugar but I assure you that stewed eggplant done Trini style is simple, appetizing and also cheap on your pocket.
Stew Eggplant with Beef Done Trini Style
Here in Trinidad one of the more common meats to cook together with stewed eggplant is beef, although chicken tastes just as well. In this stew eggplant recipe I'm going to use beef and to make life easier we'll be pressure cooking it to cut down on cooking time. Other than that, just pay attention to the pressure cooking time and the seasoning step and you'll be on your way to cooking stew eggplant with beef like a real Trini.
So, get out your pressure cooker, some beef and an eggplant, don't for get to boil some rice, and let's start making some stew eggplant with beef Trini style. Enjoy!
Stew Eggplant with Beef Recipe
STEW EGGPLANT WITH BEEF
Ingredients:
1 eggplant
2 tbsp. oil
1½ tbsp. sugar
½ lb. beef, chopped
½ onion, chopped
1 pimento pepper, chopped
1 tomato, chopped
3 garlic, chopped
2 sprigs chive, chopped
5 leaves chadon beni, chopped
3 cups water, divided
salt to taste
pepper to taste
Direction:
Peel and cut up the eggplant and set aside.
Note: As a variation you could substitute the eggplant with two medium sized potatoes!
Season the beef with the onion, pimento pepper, chive, garlic, tomato and chadon beni.
Note: I could have easily said “use green seasoning” but I'm trying to cater to everyone. If you cannot get your hands on these seasonings, why not try some of your favourites. The Chadon could be substituted with cilantro but it is not as strong.
Heat pressure cooker over medium flame and add oil and sugar. Bring sugar to a golden colour and let it foam a bit. Then add the seasoned beef and stir to coat evenly with the caramelized sugar.
Let cook for 4 minutes. Then add 1½ cups of water…
and pressure cook for 10 minutes. The beef looks good now.
Note: As it stands, if you only want stew beef you could stop at this step and serve with rice and this would be a complete Trini meal – Rice and Stew beef.
Add the chopped eggplant and mix then add 1½ cups of water. Pressure cook for 7 minutes.
It looks ready now. Crush the eggplant and mix thoroughly. Adjust salt and pepper to taste. Serve hot over rice.
As usual more trini recipes to come. Ah gone! 🙂
Stew Eggplant With Beef
Ingredients
- 1 eggplant melongene
- 2 tbsp. oil
- 1 1/2 tbsp. sugar
- 1/2 lb. beef chopped
- 1/2 onion chopped
- 1 pimento pepper chopped
- 1 to mato chopped
- 3 garlic chopped
- 2 sprigs chive chopped
- 5 leaves chadon beni chopped
- 3 cups water divided
- Salt to taste
- Pepper to taste
Instructions
- Peel and cut up the eggplant and set aside. Season the beef with the onion, pimento pepper, chive, garlic, tomato and chadon beni (or green seasoning).
- Heat pressure cooker over medium flame and add oil and sugar. Bring sugar to a golden colour and let it foam a bit.
- Then add the seasoned beef and stir to coat evenly with the caramelized sugar. Let cook for 4 minutes. Then add 1 1/2 cups of water, and pressure cook for 10 minutes.
- Add the chopped eggplant and mix then add 1 1/2 cups of water. Pressure cook for 7 minutes. Crush the eggplant and mix thoroughly Adjust salt and pepper to taste.
- Serve hot over rice.
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I love eggplant! Never thought of mixing it with beef but I’m definitely gonna try this recipe. Thank you.
you’re welcome 🙂
I normally dont like baighan but dat looking REAL good!
love baigan and pigtail. real comfort food
I noted that after you added the eggplant you added another cup and one-half of water. This made for a very watery stew so after pressure cooking I strained out most of the liquid and ended up with two cups of beautiful beef consomme – and of course the beef stew.
Are you sure that more water should be added after the eggplant?
Yes I am sure. The first 1 1/2 cups was used to stew the beef. The second 1 1/2 cups is for the eggplant and when cooked would be the consistency as seen in the picture.