Lebanese Coastal & Mountain
Tortma Stew
Aubergine, beef and tomatoes simmered on the stove and spiced with allspice and cinnamon for a Lebanese stew.
2 hr · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 60 min · 120 min total
- medium
- 1
Peel and cut eggplant into 1 1/2 inch cubes. Sprinkle with salt in a colander. Shake to mix.
- 2
Wait 10 minutes to 1/2 hour. Blot eggplant with paper towels. Fry in oil until soft and golden brown.
- 3
Set aside. Brown ground beef in a large pot. Add onion and cook until onion is soft. Add spices and saute a few minutes.
- 4
Add fried eggplant, tomatoes, tomato paste and water. Simmer for 1/2 hour to an hour. Add more water if necessary.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
