Cream of Eggplant (Sultan's Favorite)
Cream of Eggplant can be consumed as an Vegetarian Meal if you don't Top it with beef, however in general complementary dish is a "stewed beef" Cream of Eggplant 5 ea. Dark eggplant 2 Tbsp. flour 1 Tbsp. olive oil 1 Tbsp butter 1 1/2 C Milk 1/2 C grated mozzarella cheese 2 tsp. salt 2 tsp. freshly grinded black pepper Beef Sauté: 1Lb stew beef 2 red onions 1 small red chili pepper A bunch of fresh thyme 1 Tbsp Olive oil 1 green pepper 1 C chopped tomato 1tsp. salt 1tsp.cumin 1/2 Tbsp. black mustard seed 1 C broth Making: Cream of Eggplant Wash and dry the eggplants Poke the eggplants few times with fork Grill them until inside becomes well cooked. Cool the eggplants on the rack Scoop the inside of all of the eggplants into a bowl. When it cools down mince it on the wooden block. Set a side. Heat the oil in a nonstick saucepan. Stir in flour and sauté the flour until it becomes very light brown and aroma comes out. Add warm milk gradually by stirring constantly. Turn the heat off when mixture gets in pudding like texture. Add salt, and cheese. Add minced eggplant into white sauce stir until they blend well and become like creamy texture. Keep it warm until you prepare your stew. ********** Wash your stew meat and put in Pressure cooker. Add one roughly chopped onion and fresh thyme. Sauté meat on high heat for 2-3 minutes. Add 1/4 C water close the lid. Simmer 10 minutes in the pressure cooker. *********** Add 1 Tbsp. olive oil in a nonstick pan. Add one diced onion and sauté until translucent. Add green pepper, salt, turmeric, pepper paste and chopped tomatoes. Add cooked beef . Stir in beef broth and simmer for 20 minutes. Serve the meal topping hot cream of eggplant with stewed beef, garnish with potato puree and cilantro. 6/8/2015 Back to Beef Selections.. |
|