It is nothing like the boring fried eggplant you’ve been used to. Eggplant is the most popular vegetable in autumn. If making ahead of time and refrigerating, bring it to room temperature, or warm it very slightly in the oven before serving, as the oil tends to congeal on standing. Lay mint sprigs on top of eggplant mixture, cover, and transfer pot to oven. Cut the lamb into 5cm chunks. Remove from heat, and stir in chickpeas. Heat 2 tsp of the oil in a casserole over a high heat and brown the lamb in batches. For a start, it is braised and that means it has soaked up all the delicious flavours in the pot. Slow-cooked beef with braised eggplant recipe by Pam Talimanidis - Cook this dish long and slowly to create a thick, dark sauce. Stir in marinara sauce, vinegar, and 2/3 cup water, and bring to a simmer. Reduce heat to medium, and simmer 5 minutes. Heat oil in a large, heavy-based flameproof, ovenproof saucepan over high heat. Remove and set aside. This braised sweet and sour eggplant with ginger is like a trip to flavour town. Turkish Braised Eggplant (Engin's Imam Bayildi) Imam can be served as a luncheon entrée with a green salad and warm bread, or as part of a mezze spread. I like to sprinkle the beef liberally with freshly ground black pepper before cooking, which contributes to the good flavour. When well-cooked, it can taste even better than meats.There are various ways of cooking eggplant in China, but braising and steaming might be the top two popular ones. You have probably eaten lots of fried eggplant with tomato sauce but I promise you have had no eggplant like this one. Preheat oven to 200°C (400°F). Add the beef, in batches, and cook for 8–10 minutes, turning halfway, until browned all over. Method. 2. Sometimes, we marinate summer tender eggplants. Season with salt and pepper. Remove beef from the pan and set aside. 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