Preheat oven to 200°C (400°F). Slow-cooked beef with braised eggplant recipe by Pam Talimanidis - Cook this dish long and slowly to create a thick, dark sauce. Reduce heat to medium, and simmer 5 minutes. Remove beef from the pan and set aside. I like to sprinkle the beef liberally with freshly ground black pepper before cooking, which contributes to the good flavour. Heat oil in a large, heavy-based flameproof, ovenproof saucepan over high heat. Braised eggplants with garlic sauce is my favorite method of making eggplants in this autumn, using very basic seasonings … Season with salt and pepper. Remove and set aside. Stir in marinara sauce, vinegar, and 2/3 cup water, and bring to a simmer. It is nothing like the boring fried eggplant you’ve been used to. Remove from heat, and stir in chickpeas. 2. You have probably eaten lots of fried eggplant with tomato sauce but I promise you have had no eggplant like this one. For a start, it is braised and that means it has soaked up all the delicious flavours in the pot. This braised sweet and sour eggplant with ginger is like a trip to flavour town. Cook 45 to 50 minutes, or until eggplant is tender. When well-cooked, it can taste even better than meats.There are various ways of cooking eggplant in China, but braising and steaming might be the top two popular ones. Cut the lamb into 5cm chunks. Lay mint sprigs on top of eggplant mixture, cover, and transfer pot to oven. Heat 2 tsp of the oil in a casserole over a high heat and brown the lamb in batches. Turkish Braised Eggplant (Engin's Imam Bayildi) Imam can be served as a luncheon entrée with a green salad and warm bread, or as part of a mezze spread. If making ahead of time and refrigerating, bring it to room temperature, or warm it very slightly in the oven before serving, as the oil tends to congeal on standing. Eggplant is the most popular vegetable in autumn. 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