Tajine with Beef and Eggplant

Ingredients

• 800 g beef (e.g., shoulder)
• 2 Eggplants
• Salt
• 4 shallots
• 2 tbsp olive oil
• 1 tsp freshly grated ginger
• 0.5 tsp ground turmeric
• 0.5 tsp ground cumin
• 1 pinch cinnamon
• 200 ml meat broth
• 250 g chickpeas (canned)
• Lemon juice
• pepper (ground)
• 2 tbsp fresh chopped parsley

Instructions

1. 1.

   Rinse the beef, pat dry and cut into cubes. Wash, trim, quarter the eggplants and slice them. Salt and let soak in water for about 10 minutes, then pat dry. Peel the shallots and cut into rings. Brown the beef in hot oil in a tajine. Add the onions, ginger, turmeric, cumin and cinnamon, stir, and deglaze with broth. Season with salt and simmer covered gently for about 45 minutes. Add more broth if needed. Mix in the eggplants and drained chickpeas and continue cooking for another 15 minutes.

2. 2.

   Season with lemon juice, pepper and salt, then serve sprinkled with parsley.