Beef with eggplant and cherry tomatoes in the oven
6 servings
90 minutes
Beef with eggplants and cherry tomatoes is a refined dish of Russian cuisine that combines the rich flavor of meat with the gentle sweetness of roasted vegetables. The roots of such a combination go back to the traditions of village cooking, where simple and accessible ingredients were transformed into true gastronomic masterpieces. Baking in the oven helps retain the juiciness of the beef, while khmeli-suneli adds spicy Eastern notes. Potatoes make the dish hearty, and eggplants provide softness and a light creaminess. Roasting cherry tomatoes reveals their natural sweetness and adds a fresh tanginess. This versatile dish is suitable for both family dinners and festive feasts. The harmony of flavors, aroma of spices, and appetizing appearance make it a true decoration for any table.
1
Cut the beef into small cubes.
- Beef: 500 g
2
Slice the onion into half rings.
- Onion: 1 head
3
Slightly press the chopped onion to release its juice.
- Onion: 1 head
4
Mix the onion with the meat.
- Beef: 500 g
- Onion: 1 head
5
Add salt to taste.
- Salt: to taste
6
Add khmeli-suneli seasoning.
- Khmeli-suneli: 1 teaspoon
7
Cut the potatoes into large cubes.
- Potato: 5 piece
8
Cut the eggplant into large pieces.
- Eggplants: 1 piece
9
Wash the cherry tomatoes and dry them.
- Cherry tomatoes: 300 g
10
Place all ingredients in a deep baking dish lined with foil.
- Beef: 500 g
- Onion: 1 head
- Potato: 5 piece
- Eggplants: 1 piece
- Cherry tomatoes: 300 g
- Salt: to taste
- Khmeli-suneli: 1 teaspoon
11
Cover with foil and press the edges tightly. Bake for 50 minutes until done in a preheated oven at 200 degrees.
12
Garnish the finished dish with greens.
- Green: to taste