Made In Marrow

Savouring Culinary Curiosities

Meal 80 - Ingriyi - Sweet-and-Sour Meat and Eggplant

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Ingriyi

Meal 80 - Ingriyi - Sweet-and-Sour Meat and Eggplant
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Ingriyi

Sweet and Sour Meat and Eggplant

Course Main Dish
Cuisine Iraqi, Jewish
Keyword eggplant, sweet and sour
Prep Time 1 hour 15 minutes
Cook Time 3 hours
Servings 8 people

Ingredients

  • 2 1/2 lbs. Lamb or beef cubed
  • 2 lbs. Eggplants cut into 1/2 inch slices
  • 2 lbs. Onions sliced
  • 2 1/2 lbs. Tomatoes peeled and sliced
  • 2 Tbsp. Tamarind paste
  • 1 - 2 Tbsp. Sugar to taste
  • Oil
  • Salt and pepper

Instructions

  1. Season meat and simmer in water for 1.5 - 2 hours, until tender.

    Meal 80 - Ingriyi - Sweet-and-Sour Meat and Eggplant

  2. Sprinkle eggplant slices with salt and leave for 1 hour to drain.

    Meal 80 - Ingriyi - Sweet-and-Sour Meat and Eggplant

  3. Fry onions on low heat until golden brown and carmelized.

  4. Rinse and dry eggplant. Fry briefly in hot oil, turning over once, until lightly browned. Drain on paper towels.

  5. In a baking dish, assemble layers of eggplant slices, drained meat (keep stock), onions, tomatoes, and sprinkle each layer with salt and pepper.

    Meal 80 - Ingriyi - Sweet-and-Sour Meat and Eggplant

  6. Heat 1 cup of stock and stir in tamarind paste and sugar to taste. Pour evenly over layers.

  7. Bake at 350°F (180°C) for 30-40 minutes. Serve hot over rice.

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This blog is about our love of food, our shared experiences, and our exploration of the world through cookbooks. Not only will we document our trials and tribulations of each weekly recipe, we will also cover the history of the cookbook as well as its author.