Description
A hearty and flavorful Minced Beef and Eggplant dish combining tender eggplant with spiced minced beef, simmered in a rich tomato and beef broth sauce. This easy-to-make skillet recipe delivers a comforting meal perfect for weeknights or family dinners, garnished with fresh parsley for a bright finish.
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 Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3 minutes.
- Brown the Beef: Add the minced beef to the skillet, breaking it apart with a spoon. Cook until thoroughly browned and no longer pink, about 5-7 minutes.
- Add Spices: Stir in the ground cumin, paprika, cinnamon, turmeric, and black pepper, cooking for another minute to release the spices’ aromas.
- Cook Eggplant: Add the diced eggplant to the skillet, stirring occasionally and cooking until the eggplant begins to soften, about 5 minutes.
- Simmer: Mix in the tomato paste and beef broth (or water). Cover the skillet and simmer gently for 15-20 minutes, until the eggplant is tender and the flavors have melded together.
- Season and Garnish: Season with salt to taste. Garnish with fresh parsley if desired to add a fresh, herbal note.
- Serve: Serve the minced beef and eggplant hot alongside rice, bread, or a side dish of your choice for a satisfying meal.
Notes
- For a richer flavor, use beef broth instead of water when simmering.
- Use firm, fresh eggplants for the best texture and flavor.
- You can adjust the spices according to your taste preferences, adding more or less of each.
- This dish pairs well with steamed rice, couscous, or crusty bread.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
