Iraqi Eggplant and Meat Stew /Tepsi Without Oven/ Episode#71

Описание: Ingredients:-

3 large eggplant washed and sliced into big pieces
1 large green pepper cut into big pieces
1 large onion cut into big slices
4 to 6 garlic cloves cut into slices
1 hot green pepper ( optional)
1 large tomato cut into big pieces
1 can (8oz) of tomato paste
Salt, black pepper and red hot pepper to taste.1/8 tsp citric acid
Boiling water and meat broth about 6 cups (depends how much liquid you like in your stew. Usually this stew should be on thick side and not contain a lot of liquid)
Cooked Stew meat (links below)

Cooking stew meat:-

-Put Washed meat pieces and bones in a medium pot then add clean cold water to cover the meat .
-Cook on high flame till the meat starts boiling.
-Get rid of the white stuff that collects on top of the meat .
-Reduce the flame to medium low and cook for about one to one hour and half or until tender.
-Half way of cooking time add salt to test.(don’t add salt from the beginning otherwise the meat will get tough )
-Make sure not to burn the meat. If you need water add hot boiling water to the meat and continue cooking until the meat gets very tender.

Steps:-

-Add salt to the eggplant slices and leave a side for ½-1 hour . This step is important to get rid of the bitterness of the eggplant also so the eggplant doesn't absorb a lot of oil while frying.
-Pat dry with a paper towel.
-Fry in hot oil on medium flame until the eggplant slices are light brown.
-Put them on a paper towel to get rid of the excess oil.
-Heat some oil in a large pot then add slices of onion and green pepper and cook until the onion and green pepper get some nice brown color.
-Add garlic and cook for a few minutes.
-Add tomato slice and hot green pepper and cook for a few more minutes.
-Add tomato paste and cook for a few more minutes.
-Add cooked meat , meat broth, boiling water, citric acid, salt, black pepper and red hot pepper.-Cook on medium heat till the vegetables get tender and the sauce gets a little thick then add fried eggplant slices.
-Cook for about 5 minutes. Make sure not to cook for a long time otherwise the eggplant slices will get so mushy.
-Turn the heat off and let the stew rest for 20 minutes before serving so the flavor gets more rich.
-Serve with white rice.

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