Jaw-droppingly delicious and a perfect Summer treat…
Right now, I am sitting in my front lawn enjoying the drizzle of rain, chirping of birds and the swaying of the beautiful flowers in my garden and I am typing this recipe that I had made last night. One thing is missing though- a cup of hot chocolate or cappuccino to sip. It had been a very hot day and in the evening all of a sudden it started to drizzle. I am totally enjoying this lovely evening.
One of my favorite Summer activities is grilling, obviously. As soon as we got the slightest sign of Spring departing, we fired up our grill. Summer just started and guess what? I am already bored of making the same grilling recipes. Mostly, when we think of grilling what comes to our mind first is marinating chicken drummettes or steak with some sauce and throw ’em on the grill. This thought and this kind of grilling, I don’t fancy anymore. Hence, last night I was up for grilling something different and delicious. Honestly, I didn’t know what I was doing until I was done making this dish and I kept saying to my husband that something really delicious is going to be served soon. Luckily, I did serve one of the best grilled dishes that I had made in a while.
My refrigerator was packed with veggies and fruits. I picked eggplant, pineapple, onions, cherry tomatoes and beef stew for grilling. First, I made a really good marinade for the beef stew, it was jalapeno-pineapple marinade. Grilled the beef to perfection, combined with grilled eggplant, pineapple and veggies and served over grilled eggplant skin.
The aroma while grilling the beef was so captivating and when combined with grilled pineapple and other grilled veggies, it tasted so delicious. Of all the grilled recipes I’ve experimented so far this is my most favorite.
Grilled Eggplant Pineapple Beef
Ingredients
For making marinade:
- Ginger, chopped- 2 inch slice
- Garlic, chopped- 3 cloves
- Jalapeno, seeds removed- 2
- Cilantro- 1/4 cup
- Mint leaves- 6 leaves
- Pineapple- 10 cubes
- Water- enough to make into a paste
- Salt- 3/4 tsp
For grilling
- Beef stew- 1 lb or 1/2 kg
- Pineapple, big cubes- 7
- Eggplant- 1, scoop the flesh out of the skin and save the skin
- Onion, cut long- 1, large
- Cherry tomatoes- 10
- Olive oil- 2 tbsp + 1 tbsp+1 tbsp
- Ground pepper- as needed
- Salt- 3/4 tsp
- Lemon juice- 2 tsp
Instruction
- In a blender, combine the ingredients for making the marinade and grind it into a smooth paste.
- Spread it over beef stew and keep aside for 30 minutes.
- Fire up the grill to medium heat.
- Place the marinated beef on two aluminum foils. Stack 2 aluminum foil on top of each other and place the beef on it.
- Fold the sides of the foil so that the water that oozes out of the beef while grilling won’t overflow.
- Place the aluminum foil with the beef stew on the grill, and cover the grill.
- It would take around 20 to 25 minutes for the beef to cook well. Let all the water dry out.
- If the aluminum foil turns dark brown (see the below picture), you could transfer the beef to a new aluminum foil and grill.
- After the beef has cooked well, drizzle 2 tbsp of olive oil, some ground pepper, and salt if required.
- Scoop the flesh out of the eggplant, chop it into small slices and save the skin which will be grilled and used as a serving dish.
- Place the chopped eggplant on an aluminum foil, sprinkle with salt, ground pepper, and 1 tbsp olive oil.
- Cover the eggplant with aluminum foil and place it on the grill. Let grill for a few minutes till it turns tender and remove from the grill.
- Place the eggplant skin over the aluminum foil and grill till it turns tender and light brown. Don’t over cook it.
- Skewer the pineapple, onions and tomatoes, place on the grill where there is low flame or on the upper rack, you don’t want to burn them. Grill till the pineapple and veggies turn light brown in color.
- After everything has grilled, drizzle tomatoes and onions with 1 tbsp olive oil.
- On a cutting board, chop the grilled pineapple into small slices.
- In a bowl, combine the grilled beef, pineapple, eggplant flesh, onion, and tomatoes.
- If you want drizzle with 2 tsp of lemon juice.
- Taste and add more salt and ground pepper if needed.
- Scoop it over grilled eggplant skin and serve hot along with grilled corn.
Tips:
- If you want you can ignore eggplant.
- If you don’t have a grill, cook the beef in a wok or pan or you could even bake it.
- Bake the veggies and pineapple and combine everything together.
- Ginger, chopped- 2 inch slice
- Garlic, chopped- 3 cloves
- Jalapeno, seeds removed- 2
- Cilantro- 2 handful
- Mint leaves- 6 leaves
- Pineapple- 10 cubes
- Water- enough to make into a paste
- Salt- to taste
- Beef stew- 1 lb
- Pineapple, big cubes- 7
- Eggplant- 1, scoop the flesh out of the skin and save the skin
- Onion, cut long- 1, large
- Cherry tomatoes- 10
- Olive oil- 2 tbsp + 1 tbsp+1 tbsp
- Ground pepper- as needed
- Salt- to taste
- Lemon juice- 2 tsp
- In a blender, combine the ingredients for making the marinade and grind it into a smooth paste.
- Spread it over beef stew and keep aside for 30 minutes.
- Fire up the grill to medium heat.
- Place the marinated beef on two aluminum foils. Stack 2 aluminum foil on top of each other and place the beef on it.
- Fold the sides of the foil so that the water that oozes out of the beef while grilling won't overflow.
- Place the aluminum foil with the beef stew on the grill, and cover the grill.
- It would take around 20-25 minutes for the beef to cook well. Let all the water dry out.
- If the aluminum foil turns dark brown (see the below picture), you could transfer the beef to a new aluminum foil and grill.
- After the beef has cooked well, drizzle 2 tbsp of olive oil, some ground pepper and salt if required.
- Scoop the flesh out of the eggplant, chop it into small slices and save the skin which will be grilled and used as a serving dish.
- Place the chopped eggplant on an aluminum foil, sprinkle with salt, ground pepper and 1 tbsp olive oil.
- Cover the eggplant with aluminum foil and place on the grill. Let grill for a few minutes till it turns tender and remove from the grill.
- Place the eggplant skin over the aluminum foil and grill till it turns tender and light brown. Don't over cook it.
- Skewer the pineapple, onions and tomatoes, place on the grill where there is low flame or on the upper rack, you don't want to burn them. Grill till the pineapple and veggies turn light brown in color.
- After everything has grilled, drizzle tomatoes and onions with 1 tbsp olive oil.
- On a cutting board, chop the grilled pineapple to small slices.
- In a bowl, combine the grilled beef, pineapple, eggplant flesh, onion and tomatoes.
- If you want drizzle with 2 tsp of lemon juice.
- Taste and add more salt and ground pepper if needed.
- Scoop it over grilled eggplant skin and serve hot along with grilled corn.
If you don't have a grill, cook the beef in a wok or pan or you could even bake it.
Bake the veggies and pineapple and combine everything together.
