Eggplant and Pomegranate Stew with Beef or Lamb

Immerse yourself in the bold, aromatic flavors of this Eggplant and Pomegranate Stew with Beef or Lamb—a rich and hearty dish that masterfully blends Middle Eastern spices with sweet and tangy undertones. Tender cubes of beef or lamb are slow-simmered in a fragrant tomato and pomegranate molasses base, infused with warm cinnamon, turmeric, and cumin. Crispy, golden slices of eggplant are layered into the stew, soaking up its complex flavors. Finished with a garnishing of fresh parsley and jewel-like pomegranate seeds, this one-pot recipe offers a visually stunning and deeply satisfying meal. Perfect for cozy family dinners or special gatherings, this savory-sweet stew pairs wonderfully with warm flatbread or fluffy basmati rice for a truly unforgettable dining experience.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 large eggplants
• 1.5 pounds beef or lamb stew meat, cut into 1-inch cubes
• 1 large yellow onion, chopped
• 4 pieces garlic cloves, minced
• 3 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons tomato paste
• 3 tablespoons pomegranate molasses
• 14 ounces crushed tomatoes
• 2 cups beef or chicken stock
• 2 tablespoons fresh parsley, chopped (for garnish)
• 0.5 cup fresh pomegranate seeds (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Start by preparing the eggplants. Peel them in alternating strips to create a striped pattern. Slice the eggplants into 1-inch rounds and sprinkle generously with salt. Let them sit for 20 minutes to draw out the bitterness. Rinse the slices with water and pat them dry using a paper towel.

Step 2

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Sear the beef or lamb cubes in batches, ensuring they develop a nice golden crust. Remove the meat and set it aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the pot. Sauté the chopped onion until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the ground cinnamon, turmeric, cumin, and paprika to the pot. Stir the spices into the onion and garlic mixture, cooking for 1-2 minutes to bloom the flavors.

Step 5

Stir in the tomato paste and pomegranate molasses, ensuring everything is well combined. Add the crushed tomatoes and stock, then return the seared meat to the pot. Season with salt and black pepper.

Step 6

Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 60 minutes, stirring occasionally.

Step 7

While the stew is simmering, heat a skillet over medium heat and fry the eggplant slices in a thin layer of olive oil until golden brown on both sides. Set them aside on a paper towel to absorb excess oil.

Step 8

After 60 minutes of simmering, gently nestle the fried eggplant slices into the stew. Cover the pot again and continue cooking for another 30 minutes, allowing the flavors to meld together.

Step 9

Once the stew is done, taste and adjust the seasoning as needed. Serve warm, garnished with fresh parsley, pomegranate seeds, and a drizzle of additional pomegranate molasses if desired.

Nutrition Facts

Serving size	(2873.3g)

Amount per serving	% Daily Value*
Calories	2960.1

Total Fat 185.2g	0%
Saturated Fat 62.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 486.3mg	0%
Sodium 4688.0mg	0%
Total Carbohydrate 196.6g	0%
Dietary Fiber 43.3g	0%
Total Sugars 134.2g
Protein 147.4g	0%

Vitamin D 0IU	0%
Calcium 433.7mg	0%
Iron 29.3mg	0%
Potassium 6113.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 19.4%

Carbs: 25.8%