Categories
Blanks for the winter
  1. home
  2. ➠ Zucchini
  3. ➠ Zucchini dishes
  4. ➠ Beef khashlama with eggplant

Beef khashlama with eggplant

0
1563
Kitchen Armenian
Calorie content 50.5 kcal
Portions 4 port.
Cooking time 180 minutes
Proteins * 3.2 gr.
Fats * 2.8 gr.
Carbohydrates* 5.3 gr.
* per 100 gr. product
Beef khashlama with eggplant
Content

Often housewives add eggplants to khashlama along with onions, peppers and tomatoes. This vegetable adds a special flavor and spicy flavor to the meat. In addition, the eggplant retains its shape well during stewing, only it needs to be cut into large pieces. We simmer the dish in a cauldron. In the recipe, you are invited to add stalked celery with zucchini.

Ingredients

Cooking process

step 1 out of 8
First, prepare all the ingredients for making khashlama. You can cut off excess fat from meat so that the dish is less high in calories. Peel and rinse vegetables.
step 2 out of 8
Heat some vegetable oil in a cauldron and fry chopped chives in it. You can also fry the pieces of fat cut from the meat.
step 3 out of 8
Cut the washed celery stalks (we take it instead of sweet pepper) into pieces and transfer to a cauldron along with carrots cut into circles.
step 4 out of 8
Rinse the meat and cut into pieces at the rate of 5 pieces per serving. Place half of the chopped meat in a cauldron on a layer of celery and carrots. On top of the meat, place half of the onion chopped into rings.
step 5 out of 8
Rinse eggplants, zucchini and tomatoes and cut into medium pieces. Lay half of these vegetables on a layer of meat with onions and salt to your liking. Then put the remaining pieces of meat in the cauldron and put the remaining vegetables on top of it. Sprinkle any seasoning on the dish and add a little salt to the vegetables again.
step 6 out of 8
Place finely chopped fresh herbs on top of the vegetables.
step 7 out of 8
Place the cauldron immediately on low heat for 30 minutes so that the vegetables give juice and the dish does not burn. Then, when there is enough juice, bring everything to a boil over high heat, cover the cauldron with a lid and simmer the khashlama over low heat for 2 hours.
step 8 out of 8
Hearty, aromatic and juicy beef khashlama with eggplant is ready. You can serve the dish to the table.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *