Low Carb Middle East Beef and Eggplant Stew

You will find the best Middle Eastern restaurants in Toronto and around North America, cuisines from countries like Turkey, Iran, Lebanon, Egypt and Israel. You will find delicious dishes such as Cauliflower Shawarma with Pomegranate, Tahini, and Pine Nuts or Lamb and Cauliflower Stew with Harissa or Cucumber Yogurt.

Spices and herbs are the foundation to any delicious Middle Eastern meal. In fact, the spices are what make Middle Eastern foods so unique; Cumin, Nutmeg, Cardamom and Tumeric are some of those special spices.
You can make this type of food in your own home. Let’s make some Middle Eastern Beef and Eggplant Stew. If you haven’t tried Middle Eastern Food before, this would be a good place to start.

1 tsp olive oil

1 small eggplant, peeled and cut into 1 inch squares

2 cups mushrooms, quartered

1 can 14 oz diced tomatoes

1 pound beef cut into 1 inch chunks

1 medium onion chopped

1 cup beef broth

1 clove garlic, minced

½ tsp salt

1/3 tsp ground cumin

¼ tsp ground cinnamon

¼ tsp grated lemon peel

1/8 tsp black pepper

Heat oil in skillet add chopped eggplant and brown on all sides

Transfer to Slow Cooker

Stir in remaining ingredients, Cover for 5 hours on LOW

Remove lid, turn on HIGH and let cook until it thickens (approx. 1 hour)

Makes 4 servings

Yeild: 9.5 net carbs

Stay healthy and live well

Gayle