Beef with aubergines. Nigella's Beef and aubergine fatteh is a richly flavoured arrangement of toasted pieces of flatbread topped with meaty aubergine and beef. Welcome my beautiful people hope you are all doing good today. in today's we are are showing you how to make your beef with the aubergine. This stuffed aubergine recipe is from Iran's Azarbaijan province where the dish is called garni yarikh.

Make this beef stew when the nights draw in. With aubergine and Chinese spices, the flavours are warming and it's slow-cooked for deliciously tender meat. Heat remaining oil in a frying pan. You can have Beef with aubergines using 15 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Beef with aubergines

It's of Beef sauce.
It's 400 g of diced beef.
Prepare 1 of Onion, diced.
It's 1 clove of garlic, sliced.
Prepare 1 tsp of ground cumin.
You need 1 of cinnamon stick.
You need 100 ml of Red wine.
Prepare of Tomato purée.
Prepare 1 can of chopped tomatoes.
It's 800 ml of water.
Prepare 1 tbsp of Thyme.
Prepare of Roast vegetables.
You need 2 of aubergines.
You need 2 of Peppers.
It's 1 tbsp of vegetable oil.

Add ground beef, breaking up with spoon; cook until browned. Drain well, then transfer to bowl. Uncover; add garlic, salt, thyme and red. When the spiced beef, aubergine salad and roast tomato salad are completely cool, cover and refrigerate them separately.

Beef with aubergines instructions

Cut aubergines into 2cm slices, lay on a plate and sprinkle salt on. Turn over and sprinkle on the other side. Leave for 15min. While that is sweating, prepare the beef..
Mix flour with salt and pepper and coat the beef. Fry the beef until browned. Set aside.
In pressure cooker, fry onions and garlic in 2tbsp olive oil. Add cinnamon stick, cumin and tomato purée. Add 1 tbsp of sugar and the wine. Bring to the boil and simmer for a few minutes..
Add the chopped tomatoes and the water. Add thyme and bring back to the boil.
When the tomato sauce is boiling, add the beef. Close the pressure cooker lid and cook for 1hr15 (longer if you have time)..
Back to the roast vegetables. Rinse the aubergines very well and cut into 2cm cube. Cut peppers into bite sized pieces. Add both to a bowl with 1 tbsp of vegetable oil..
Mix the peppers, aubergines and oil so all the vegetables are coated. Place in a baking tray and cook for 20cm at 220oC. Once done set aside..
When the beef has finished, release the pressure and remove the cinnamon stick. Check the beef to see if it is tender. If not put lid back on and cook for another 20min. If tender add the veg and simmer for 20min.
Serve with rice and mixed veg.

Try more of our triple-tested roast beef recipes below! This is an indulgent and rich Mediterranean classic made with beef and aubergine. It works both as a fabulous mid-week meal or something more special for the weekend. Beef tataki with aubergine satay, shiitake and truffle ponzu. Finely chop the flesh of the aubergine.