Veal With Eggplant (Aubergine) and Olives

May 09, 2023May 9, 20230 0
Veal With Eggplant (Aubergine) and Olives
in Main

Prep

30 min

Cook

2 hours

Ready In

2 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 large eggplant
salt
1/4 cup olive oil , plus
1 tablespoon olive oil
2 lbs stewing veal , cut into 1-inch cubes
2 medium onions , chopped
2 teaspoons ground cumin
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon paprika
1/4 teaspoon cayenne pepper
4 garlic cloves , crushed
2 bay leaves
1 can diced tomatoes
1/4 cup tomato paste
1/2 cup water
1 3/4 cups dry red wine
1/4 cup lemon juice
1 cup kalamata olive , pitted and quartered
2 tablespoons flat leaf parsley , chopped
1/2 teaspoon sugar
salt
pepper

Nutrision Information

Servings Per Recipe
6
Calories
430
Sugar
7g
Fat
30g
Veal With Eggplant (Aubergine) and Olives is a classic Mediterranean dish that is beloved for its rich and hearty flavor. With tender chunks of veal, aromatic spices, and savory olives, this stew is a comforting and satisfying meal that is perfect for cold winter nights. The addition of eggplant adds a healthy twist to the dish, providing a flavorful and fiber-rich vegetable that complements the meat perfectly.

Instructions

1.Preheat the oven to broil.
2.Cut the eggplant into 1/2-inch cubes and place them into a colander. Sprinkle with salt and let sit for 30 minutes to remove excess moisture.
3.In a large pot, heat 1/4 cup of olive oil over medium-high heat. Add the veal and cook until browned on all sides.
4.Add the onions, spices, garlic, bay leaves, and diced tomatoes. Cook for about 5 minutes, stirring occasionally.
5.Stir in the tomato paste, water, red wine, and lemon juice. Bring to a boil, then lower the heat and let simmer for 1 1/2 to 2 hours, until the meat is tender.
6.Meanwhile, rinse the salt off the eggplant and pat dry. Toss with 1 tablespoon of olive oil and spread in a single layer on a baking sheet. Broil for 6-8 minutes, stirring occasionally, until lightly browned.
7.A few minutes before the stew is done, add the olives, parsley, sugar, salt, and pepper. Stir in the broiled eggplant and serve.

PROS

Veal With Eggplant (Aubergine) and Olives is a hearty dish that is perfect for cold winter nights.
The tender veal, aromatic spices, and savory olives create a rich and flavorful stew that is sure to please.

With the addition of eggplant, this dish is also a great way to incorporate more veggies into your diet.

CONS

This dish requires some time and effort to prepare, given the lengthy cooking time.
It’s also a higher calorie meal, so should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Veal is a good source of protein, which is essential for building and repairing muscles, bones, skin, and blood. It also contains iron, which helps to transport oxygen in the body. Eggplant is low in calories and high in fiber, making it a great option for weight loss and digestive health. Additionally, the olives in this dish provide healthy fats and antioxidants, which can help to prevent chronic diseases such as heart disease and cancer.

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