Tas Kabak, also known as Tas Kebab Eggplant Stew is a hearty and flavorful dish, perfect for cozy nights in.
The combination of tender meat, soft eggplant, and aromatic spices creates a symphony of flavors that makes this dish a true comfort food.
Ingredients:
- 2 large eggplants, peeled and cut into thick slices
- 500g beef or lamb, cut into chunks
- 2 large onions, finely chopped
- 4 cloves of garlic, minced
- 2 large tomatoes, diced
- 1/2 cup tomato paste
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1/2 cup water
- 1/4 cup olive oil
- Fresh parsley, chopped for garnish
Directions:
- Prep the Eggplants: Start by salting the eggplant slices and letting them sit for about 30 minutes to draw out the bitterness. Rinse the slices and pat them dry.
- Brown the Meat: In a large pot, heat a splash of olive oil over medium-high heat. Add the beef or lamb chunks and brown them on all sides. Remove the meat and set it aside.
- Sauté the Aromatics: In the same pot, add a bit more oil if needed, and sauté the onions and garlic until they’re soft and golden.
- Layer the Ingredients: Return the meat to the pot, and layer the eggplant slices on top. Add the diced tomatoes and sprinkle the turmeric, cinnamon, black pepper, and salt over everything.
- Simmer the Stew: Mix the tomato paste with water and pour it over the layered ingredients. Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded beautifully.
- Garnish and Serve: Once the stew is ready, give it a gentle stir to combine all the ingredients without breaking the eggplant slices. Garnish with fresh parsley and serve hot with a side of fluffy basmati rice or warm flatbread.
