Eggplant stew with beef under a cheese crust
4 servings
120 minutes
Eggplant and beef ragout under a cheese crust is a dish that embodies the warmth and soul of Italian cuisine. Hearty, aromatic, with a rich flavor thanks to the combination of tender stewed meat, juicy eggplants, and spicy vegetables. The thick texture of the ragout perfectly complements the savory cheese crust, adding softness and depth of flavor. Historically, Italian cuisine is famous for its ragouts as they showcase the art of slow simmering, transforming simple ingredients into a true gastronomic wonder. This ragout can be served as a standalone dish or with a slice of fresh bread to enjoy its rich and cozy taste.
1
Thoroughly wash the beef, dry it with a paper towel. Cut into small cubes.
- Beef: 800 g
2
Pour oil into a deep skillet, add the chopped meat, cover with a lid, and place on high heat. Bring to a boil, reduce the heat to low, add chopped tomatoes, and let simmer for 45-50 minutes.
- Olive oil: 2 tablespoons
- Beef: 800 g
- Tomatoes: 200 g
3
Meanwhile, prepare the vegetables. Wash the eggplants and cut them into large pieces, peel and wash the carrots, then grate them coarsely, slice the garlic cloves thinly, and finely chop the onion.
- Eggplant: 1 kg
- Carrot: 1 piece
- Garlic: 5 clove
- Onion: 1 piece
4
Grate the cheese on a coarse grater. Add carrots, eggplants, and onions to the beef in the saucepan and mix. Season with salt and mix.
- Hard cheese: 200 g
- Carrot: 1 piece
- Eggplant: 1 kg
- Onion: 1 piece
- Salt: to taste
5
Bring to a boil, reduce heat and simmer covered for 20-25 minutes. Add garlic and pepper, stir. Taste it. Balance with salt or add sugar if necessary (to smooth out the acidity from the tomatoes).
- Garlic: 5 clove
- Ground black pepper: to taste
- Salt: to taste
- Sugar: to taste
6
Heat for a few minutes, turn off the heat. Carefully transfer the stew to fireproof portioned dishes, sprinkle cheese on top.
- Hard cheese: 200 g
7
Place in an oven preheated to 200 degrees under the grill until a golden cheese crust forms.
