Sprache wechseln
After six years of traveling full-time in our camper van, we have learned several lessons. One of the most crucial to our wellbeing is that the food we make should be easy, fast, simple, and healthy. Sourcing local ingredients and following a recipe is rewarding, but sometimes you want to break the rules, improvise, and spice it up a bit.
Mediterranean food culture runs in our blood, lending a passion toward rich ingredients and full flavors. So, it should come as no surprise that we devised a camping version of the Persian classic khoresh bādemjān.
Blending fresh veggies typical of Mediterranean cuisine along with a touch of Arabic spices results in a delicious savory dish. This stew is an ideal hot and filling supper for cold nights, or after a long day on the trail. It can be served with a variety of sides, too: rice, couscous, French fries, mashed potatoes, or even just a loaf of sourdough bread. And it pairs particularly well when served with a good red Argentinian wine. This meal is easily modified for vegans and vegetarians; skip the meat and add all of the spices to the veggies.
SERVES 2-3
PREP TIME 20 minutes
COOK TIME 1 hour, 20 minutes
EQUIPMENT Nonstick deep frying pan or pot with lid, knife, cutting board, wooden spatula, two bowls (medium and big)
INGREDIENTS
3/4 pound beef (preferably tenderloin), cut into 1.5-inch-thick cubes
1 medium-size eggplant, cut into 1.5-inch-thick segments
16-ounce can whole tomatoes
1 medium red bell pepper (deseeded and sliced)
1 medium yellow onion (sliced)
2 garlic cloves (minced)
3 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon ground cumin
Freshly ground black pepper (to taste)
1/4 teaspoon cinnamon
1/2 tablespoon oregano
1/2 teaspoon thyme
1/4 teaspoon paprika
1/2 teaspoon sugar
In the medium-sized bowl, mix the beef with the salt, ground cumin, black pepper, and cinnamon. Drizzle with 1 tablespoon of olive oil and stir. Set aside. In the big bowl, combine the eggplant and red bell pepper with the oregano, thyme, paprika, and 1 tablespoon of olive oil.
Heat the pan over high heat and add the beef, sautéing until brown, approximately 3 minutes for each side. Remove the meat from the pan. Reduce the heat to medium, add the onions, and sauté until brown (about 10 minutes), stirring frequently. Remove the onion and add it to the beef. In the hot pan, over medium heat, add the eggplant and red bell pepper, followed by the garlic. Sauté for 10 minutes and stir frequently. Cover with the lid and reduce the heat to low. Cook for 5 minutes more. Add the beef and onions, canned tomatoes, 1 tablespoon olive oil, and the sugar. With the help of your spatula, break the tomatoes apart. Stir well to combine, put the lid back on, reduce the heat, and simmer for 25-30 minutes. If there is still excess liquid, simmer uncovered for 10 minutes more. Let the dish cool for 10 minutes and drizzle with olive oil before serving
Overland Chefs: Nikos Dimitriou & Georgia MichelI
