Stuffed Brinjal With Beef
40 Minutes
2-3 SERVINGS
INGREDIENTS
Beef- Sadia Rump Cap Aged
- 2 medium brinjals (halved lengthwise)
- 2 Tbsp cooking oil
- 1 tsp salt
- 300g Sadia Ribeye Aged
- 80g white onion (chopped)
- 2 garlic cloves (minced)
- 80g chickpeas (drained and rinsed)
- 1 Tbsp tomato paste
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- 200g canned diced tomatoes
- 40g golden raisins
- 20g pine nuts (lightly toasted and roughly chopped)
- 2 Tbsp fresh mint (chopped)
- Salt, to taste
- Black pepper, to taste
METHOD
- Keep Sadia Rump Cap Aged sealed and thaw it in the chiller for 24 hours before use. Portion out 300g, slice into 1-inch steak, then cut into 1-inch cubes.
- Preheat oven to 230°C. Place brinjals halves on a lined baking tray, drizzle with oil and season with salt. Roast for 30–35 minutes until tender. Set aside.
- Heat oil in a pan over medium heat. Sauté onion and garlic until fragrant. Add the beef and cook until lightly browned.
- Add chickpeas, tomato paste, coriander, cinnamon and diced tomatoes. Simmer until the sauce thickens.
- Stir in golden raisins, pine nuts and mint. Season with salt and black pepper to taste.
- Place roasted brinjals on a serving plate and fill with the beef mixture. Garnish with fresh mint leaves and serve immediately.
Sadia Beef Rump Cap Aged (Picanha)
100% Quality Beef
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