Description
A flavorful and hearty minced beef and eggplant skillet dish, seasoned with warm spices and simmered in a rich tomato and beef broth sauce. This quick and easy recipe delivers a comforting meal perfect for weeknight dinners, garnished with fresh parsley for a burst of freshness.
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 Oils
- 1 tbsp olive oil
- 1/2 cup tomato paste
- 1/2 cup beef broth (or water)
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Prepare the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3 minutes.
- Cook the beef: Add the minced beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
- Add spices: Stir in ground cumin, paprika, cinnamon, turmeric, and black pepper. Cook for another minute until the spices become fragrant.
- Cook the eggplant: Add the diced eggplant to the skillet. Stir occasionally and cook for about 5 minutes until the eggplant begins to soften.
- Simmer the mixture: Stir in tomato paste and beef broth or water. Cover the skillet and reduce heat to low. Let simmer for 15-20 minutes until the eggplant is tender and the flavors meld together.
- Season and garnish: Season with salt to taste. Optionally, garnish with fresh parsley for added color and freshness.
- Serve: Serve the minced beef and eggplant hot, alongside rice, bread, or your preferred side dish.
Notes
- For a richer flavor, use beef broth instead of water.
- To reduce oil content, use a non-stick skillet or drain excess fat after cooking the beef.
- Eat this dish with flatbread or steamed rice for a complete meal.
- Eggplants can be salted and drained before cooking to reduce bitterness, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
