Beef and Aubergine Casserole

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This colourful dish is eaten in many guises and with different spicing throughout the Mediterranean Region. Sephardic Jews have a great affinity for the aubergine, and this dish of braised beef, scented with Greek spices and awash with tomatoes, makes the very best of this Versatile vegetable.


  • about 120 ml/4 fl oz/½ cup extra virgin olive oil, or as needed


  1. Heat a few tablespoons of olive oil in a large pan and brown the pieces of meat on both sides. As each piece browns, take it out and set it aside on a plate.
  2. Add the chopped onion to the oil remaining in the pan and sauté until it turns translucent.
  3. Add the oregano and the garlic, then, as soon as the garlic becomes aromatic, return the meat to the pa