Description
A flavorful and hearty minced beef and eggplant skillet dish, simmered with aromatic spices and tomato paste. Perfect for a comforting meal served with rice or bread, this recipe combines tender eggplant and savory minced beef infused with cumin, paprika, cinnamon, and turmeric for a delicious Middle Eastern-inspired taste.
Ingredients
Scale
Meat and Vegetables
- 1 lb minced beef
- 2 medium eggplants, diced
- 1 onion, chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/4 tsp ground black pepper
- Salt to taste
Liquids and Garnish
- 1 tbsp olive oil
- 1/2 cup tomato paste
- 1/2 cup beef broth (or water)
- Fresh parsley for garnish (optional)
Instructions
- Heat the Oil and Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, then sauté until they become soft and fragrant, about 3 minutes.
- Brown the Minced Beef: Add the minced beef to the skillet. Break it apart with a spoon and cook until it is fully browned, approximately 5-7 minutes.
- Add Spices: Stir in ground cumin, paprika, cinnamon, turmeric, and black pepper. Continue cooking for another minute to release the spices’ aromas.
- Cook the Eggplant: Add the diced eggplant to the skillet. Cook for around 5 minutes, stirring occasionally, until the eggplant starts to soften.
- Simmer with Tomato Paste and Broth: Stir in the tomato paste and beef broth or water. Cover the skillet and let it simmer gently for 15-20 minutes, until the eggplant is tender and the flavors meld together.
- Season and Garnish: Season the dish with salt to taste and garnish with fresh parsley if desired.
- Serve: Serve the minced beef and eggplant hot alongside rice, bread, or your preferred side dish.
Notes
- You can substitute beef broth with water or vegetable broth as needed.
- Make sure to dice eggplant evenly to ensure uniform cooking.
- Adjust spices to suit your taste preference; add chili flakes if you prefer some heat.
- To reduce oil absorption, sprinkle diced eggplants with salt and let sit for 15 minutes before cooking, then rinse and pat dry.
- This dish pairs excellently with fluffy rice or warm flatbread.
