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Roasted Beef with Aubergine   HT  MC Greek 150mins


Serves 4    Hot  Beef  Vegetables Main Course  Gluten Wheat Dairy Free  Eggless Greece  Europe  Mediterranean



1kg/2.2lb Aubergines (eggplants) 

1kg/2.2lb Braising Beef, cubed 

2 large Tomatoes, cubed 

2 large Onions, roughly chopped 

2 Garlic Cloves, finely sliced 

1 tbsp freshly chopped Parsley

240ml/8fl.oz.  Olive Oil 

Approx 120ml/4fl.oz. Water 

1 teasp Lemon Juice 

Salt & Pepper




1.  Slice the aubergines lengthwise and cut into 5 cm/2-inch  lengths. Place them in a bowl of cold salted water and soak for 30 minutes. 


2. In the meantime, place the beef in a large saucepan, cover with water, bring to the boil and cook on a high heat for 30 minutes. 


3. Preheat the oven to 200C,400F, Gas Mark 6.


4. Remove the beef from the pan, reserving the cooking liquor and arrange the beef and drained aubergines in an oven proof dish. 


5. In a bowl, mix together the tomatoes, onions, garlic, parsley, lemon juice and 240ml/8fl.oz. of the reserved beef stock. 


6. Pour the tomato mixture over the beef and then drizzle the oil and water over top. Cover and bake for 20 minutes. 


7. Reduce the temperature to 170C, 325F, Gas Mark 4 and bake for a further hour. 


8. Turn off oven and leave for a further 20 minutes uncovered. Serve warm or at room temperature.




More Beef Recipes  |  Beef Cuts  |  General Beef/Veal Preparations  |  More Greek Recipes




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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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