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Tagine of beef with eggplant & tomato


  • Heat a little oil in a large heavy-bottomed pan until smoking and seal the beef all over, in 2-3 lots. Then remove and transfer to a tagine (or deep casserole) in one layer.
  • Add a little fresh oil to the pan, if needed, and then saute the onions, chillies and garlic until tender. Add the tomatoes, stock, spices, soy, 2 heaped tbsp chopped coriander and seasonings. Mix well, bring to the boil and cook for 10 mins. 
  • Then pour the mixture over the beef, spread out evenly and cover. Bring to the boil and gently simmer for 1¼ hours.
  • At the same time, heat a little fresh oil in the pan and saute the seasoned eggplant until browned. Set aside.
  • After 1¼ hours, add the eggplant to beef and simmer for about another 45 mins until the beef is tender.
  • Serve in individual bowls with a sprinkling of chopped coriander on top and steamed rice or couscous on the side.


  • olive oil
  • 750 gm cubed stewing steak
  • 2 large onions, chopped
  • 2-3 small red chillies, seeded & sliced
  • 2 garlic cloves, crushed
  • 2 cans diced tomatoes
  • ½ cup chicken stock
  • 1 tspn turmeric
  • 1 tspn ground cinnamon
  • 1 tspn ground cumin
  • a splash of soy sauce
  • 4 tbsp chopped fresh coriander
  • sea salt & freshly ground pepper
  • 3 Japanese eggplant, diced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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