Meat with eggplants
Description
The recipe won't take much time. The main secret of the meat with eggplants is good quality meat suitable for frying, as the dish is cooked quickly. Tenderloin, fillet, or meat from the thin or thick end work very well. Serve hot.
Instructions
- 1
Step 1
1. Cut the cleaned meat across the grain into flat pieces about 1.5 cm thick. For tenderness, you can tenderize the meat. Then cut each piece into small chunks.
- 2
Step 2
2. Peel the eggplants and cut them into pieces the same size as the meat.
- 3
Step 3
3. Sear the meat in vegetable oil over high heat until a crust forms.
- 4
Step 4
4. When the meat is almost done (cooking time depends on the thickness and type of meat), add the eggplants. You may need to add some liquid, as the eggplants will absorb the meat juices. It's best to add meat broth, but plain water or a small amount of oil will work as well.
- 5
Step 5
5. A few minutes before the cooking is finished, add sliced garlic, pepper, salt, and rosemary to the meat.
- 6
Step 6
6. The dish can be covered with a lid at the very end of cooking. This is done so that the meat absorbs the aroma of rosemary and garlic.