Grilled Eggplant Pineapple Beef
For making marinade
  • 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
For grilling
  • 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
  1. In a blender, combine the ingredients for making the marinade and grind it into a smooth paste.
  2. Spread it over beef stew and keep aside for 30 minutes.
  3. Fire up the grill to medium heat.
  4. Place the marinated beef on two aluminum foils. Stack 2 aluminum foil on top of each other and place the beef on it.
  5. Fold the sides of the foil so that the water that oozes out of the beef while grilling won't overflow.
  6. Place the aluminum foil with the beef stew on the grill, and cover the grill.
  7. It would take around 20-25 minutes for the beef to cook well. Let all the water dry out.
  8. If the aluminum foil turns dark brown (see the below picture), you could transfer the beef to a new aluminum foil and grill.
  9. After the beef has cooked well, drizzle 2 tbsp of olive oil, some ground pepper and salt if required.
  10. 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.
  11. Place the chopped eggplant on an aluminum foil, sprinkle with salt, ground pepper and 1 tbsp olive oil.
  12. 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.
  13. Place the eggplant skin over the aluminum foil and grill till it turns tender and light brown. Don't over cook it.
  14. 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.
  15. After everything has grilled, drizzle tomatoes and onions with 1 tbsp olive oil.
  16. On a cutting board, chop the grilled pineapple to small slices.
  17. In a bowl, combine the grilled beef, pineapple, eggplant flesh, onion and tomatoes.
  18. If you want drizzle with 2 tsp of lemon juice.
  19. Taste and add more salt and ground pepper if needed.
  20. Scoop it over grilled eggplant skin and serve hot along with grilled corn.
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.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at