One of my favourite Chefs posted this recipe in the Sueddeutsche Zeitung. When you follow my blogs, you will find a couple of recipes. The Chef I am talking about is Thoru Nakamura.
One of my new favourite dishes for the cold season. When the main work is done and the oven does the work, the rest is easy.
Leftovers can be microwaved to be good as freshly cooked.
Recipe for 3:
2 medium eggplant, 4 shallots, 3 cloves of garlic
120 g cherry tomatoes, 350 g green beans
400 g beef and pork mince, fresf thyme, 2 bay leaves
300 ml dry red wine reduced by 2 /3; 300 ml water, 5 tbsp light soy sauce
1 hand full panko breadcrumbs
4 tbsp Butter and 4 tbsp oil
Salt and pepper
2 cups Basmati rice
Cut the eggplant in battonets, halve the tomatoes, top and tail the beans, chop onions and garlic. Reduce the wine.
Heat up the oven to 180 C fan.
Use an oven proof pan with a lid. Heat up the oil and fry off the eggplant. That will take up to 10 min, season with salt and pepper.
Push the eggplant to the side and in s knob of butter saute shallots and garlic. Add the minced meat in chunks. Just stir it through to get some color. Add tomatoes, bay leaves and thyme. Mix wine, soy and water and pour it over. Bring to a boil, close the lid and stick it in the oven for 1,5 hours. If the stew has too much liquid, use some starch slurry to bind it. I did not need it.
Cook the beans. Drain in ice cold water. In a pan in butter brown the panko. Toss the beans in the breadcrumbs and keep warm.
Cook the rice in the meantime.
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