Description
A flavorful and hearty minced beef and eggplant skillet dish, infused with aromatic spices and simmered to tender perfection. This recipe combines ground beef with diced eggplant, onions, garlic, and a blend of cumin, paprika, cinnamon, and turmeric, all cooked together in tomato paste and beef broth for a rich, comforting meal ideal for serving with rice or bread.
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
Others
- 1 tbsp olive oil
- 1/2 cup tomato paste
- 1/2 cup beef broth (or water)
- Fresh parsley for garnish (optional)
Instructions
- Sauté 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 for 5-7 minutes until the beef is fully browned and no longer pink.
- Add Spices: Stir in ground cumin, paprika, cinnamon, turmeric, and black pepper. Continue cooking for another minute to release the spices’ aromas.
- Cook Eggplant: Add the diced eggplant to the skillet. Cook for about 5 minutes, stirring occasionally, until the eggplant starts to soften.
- Simmer: 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 have melded together.
- Season and Garnish: Taste and season with salt as needed. Garnish with fresh parsley if desired.
- Serve: Serve the dish hot, accompanied by rice, bread, or your preferred side.
Notes
- For a richer flavor, use beef broth instead of water.
- To reduce cooking time, dice the eggplant smaller to help it soften faster.
- Adjust the spices to suit your heat preference; paprika can be replaced with smoked paprika for a smoky twist.
- This dish can be made ahead and reheated; flavors tend to deepen over time.
