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When Hanger Strikes

  • Writer's pictureMari

Dutch Oven Eggplant Stewed Kabobs




This tasty one pot meal is inspired by Kafta bil Sanieh, a baked kofta dish with lots of vegetables cooked in a tomato broth. Instead of baking it like in the traditional version, we use a Dutch oven pot to create deep flavours, making this almost like a stew. Using premade kabob mix helps make this dish just a little easier on a kind day of fasting. The best way to serve this is with a variety of flat and crusty breads, perfect for mopping up the rich broth.

 

Dutch Oven Eggplant Stewed Kabobs


Prep Time: 15 minutes Cook Time: 1 hour 20 minutes Yield: 6-8 servings


INGREDIENTS


  • 760g premade beef kabob (you can often times get a premade kabob mix from the butchers)

  • 1/3 cup olive oil, divided

  • 2 large or 3 small potatoes, peeled and small diced

  • 2 large eggplants, cut into thin half moons

  • 1 large onion, diced

  • 2 mild green chilies (optional, only use if not spicy)

  • 1 & 1/8 tsp salt, divided

  • 1/2 tsp black pepper, divided

  • 1/2 tsp paprika

  • 1/4 tsp cumin

  • 1/4 tsp coriander

  • 6 cloves garlic, minced

  • 1 large tomato, diced

  • 2 tbs honey

  • 2 tbs white vinegar

  • 1/4 cup tomato paste

  • 2 cups water

  • 2 tsp beef bouillion/stock powder (sub 2 cups beef broth)

DIRECTIONS

  1. Heat a large Dutch oven pot over medium heat. While the pan is heating, form your kabob mix into 2 inch meatballs - should get about 16. Add about 1 tbs of oil into the pot, then place the kabobs in. Allow them to sit for 3-4 minutes to develop a crust, then shake the pan to start turning them. Continue to sear for 7-8 mins, gently flipping every few minutes so that they do not burn, then remove them from the pan and set aside until ready to use. They do not need to be fully cooked at this point, just have a nice crust.

  2. The kabobs should have released some fat into the pan; we want to partially cook the potatoes in that fat. If they didn't, add some olive oil to the pan so that the bottom is covered in a thin layer of oil. Add the potatoes to the pan; allow them to sit in the hot oil for 3-4 mins before stirring them. Cook for a total of 12-14 minutes, stirring every few minutes to help them cook evenly. Remove from pan and set aside with the kabobs until ready to use.

  3. Add the eggplant to the pot, then drizzle another 2 tbs oil on top, as well as 1/8 tsp salt and a small pinch of pepper. The eggplant will immediately soak up whatever excess kabob fat the potatoes didn't. Stir well to coat the eggplants in oil, then put a lid on. Cook for 10 minutes, stirring once halfway through, and again at the end of the 10 minutes. Remove the eggplant from the pot and set aside with the kabobs and potato.

  4. Add a final 2 tbs oil to the pot, then add the onions and green chilies if using. Sauté for 10 minutes total, adding the remaining salt and pepper, paprika, cumin and coriander halfway through.

  5. Add the garlic and sauté for another 2-3 minutes, then add the tomato. Saute 3 mins, then add the honey and vinegar. Stir until just starts to thicken and bubble, about 4 minutes, then add the tomato paste. Sauté for a final 3-4 minutes.

  6. Add the kabobs back into the pot in a single layer. Layer the eggplants on top, then add the potatoes on top. Drizzle the water mixed with beef bouillion or beef broth directly on top, then put the lid on and simmer for 20-25 minutes. Garnish with a handful each of fresh parsely and cilantro. Serve piping hot with lemon wedges, an assortment of breads, naans and pita for soaking up the broth, or with white rice.


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