Quick and Hearty Eggplant Stew

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Partially skin eggplant and cut into cubes; set aside.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Start rice: bring beef stock, scallions, and ginger to a boil in a saucepan. Stir in rice and kosher salt. Cover, reduce heat to low, and simmer until tender, 10 to 15 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Continue with stew: coat the bottom of a heavy pan with oil. Add onion and garlic and warm over medium heat until aromatic, 3 to 5 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Stir eggplant into the onion mixture; cover and cook, stirring occasionally, for about 6 minutes. Remove cover and stir in tomatoes; simmer, stirring occasionally, for about 5 minutes. Stir in black beans and 1/2 of the scallions; the stew should be pretty thick at this point because of the tomatoes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Add 1 cup beef stock and stir in spice mix. Boil, stirring occasionally, for several minutes. Add up to 1 cup more beef stock as the stew cooks down to get the thickness you desire. About 1 minute before serving, stir in cilantro and remaining scallions to add flavor throughout.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Serve stew over cooked rice.'}

📊 Nutrition Facts

Per serving (6 servings total)