Description
This Minced Beef and Eggplant dish is a savory, hearty combination of minced beef and tender eggplant, simmered in a rich tomato sauce with aromatic spices—perfect served over rice or with flatbread.
Ingredients
Units
Scale
- 1 lb minced beef
- 2 medium eggplants, diced
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 (14 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
- Add the minced beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
- Stir in the diced eggplant and cook for 5–7 minutes until softened.
- Add the canned diced tomatoes, tomato paste, paprika, and cumin. Stir to combine, then simmer for 10–15 minutes, until the eggplant is tender and the sauce has thickened.
- Season with salt and pepper to taste. Serve over rice, couscous, or with flatbread.
Notes
- This dish can be made ahead and stored in the fridge for 2-3 days.
- If you like it spicier, add a pinch of red pepper flakes or a chopped chili pepper when sautéing the onions.
- For extra flavor, top with fresh herbs like parsley or cilantro before serving.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 9 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg